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Squash Brulee
From A Matter of Taste, by Lucy Waverman and James Chatto, published by Harper Collins

SERVES 8

Sprinkling brown sugar on top of the mashed squash and then broiling gives it the look of a crème brulee. Lucy prefers the flavor of the drier squash such as Hubbard or buttercup, but the more popular butternut or acorn also work well in this recipe. This can be cooked ahead and reheated in a microwave, but broil just before serving.

Ingredients

• 4 lbs squash, peeled and diced
• 4 cups chicken stock or water
• 2 eggs, beaten
• ½ cup whipping cream
• 1 cup grated Parmesan cheese
• 1 tsp grated nutmeg
• Salt and freshly ground pepper
• 3 tbsp butter
• ¼ cup brown sugar

Place squash and stock in a pot over high heat. Bring to a boil. Reduce heat to low, cover and cook for 10 minutes, or until squash is tender.

Preheat oven to 375F.

Drain squash, reserving cooking liquid. Mash squash and stir in eggs, cream, Parmesan, nutmeg, salt and pepper. If mixture is very thick, add a little cooking liquid.

Transfer squash to a buttered baking dish or 8 individual ramekins. Dot with butter. Bake for 20 minutes, or until squash is hot.

Sift brown sugar over top of squash and place under broiler. Broil, watching constantly, for 1-2 minutes, or until sugar bubbles and turns golden.