On Air 05:00 - Homemark
Next 08:00 - Design for you

Butternut Squash Cobbler A La Mode

It’s that time of the year, and we are always looking for some new recipes to add to our Thanksgiving feast.  This year chef Emeril is teaching us new techniques for getting the meal on the table Fresh-Food-Fast-style.  This menu features spatchcocked crispy honey-lemon-thyme roasted cornish game hens and pan roasted brussels sprouts with pancetta.  And does the word “spoonbread” make your taste buds want to do a jig?  Well, get their dancing shoes on because Emeril is making a fluffy cheddar and green onion spoonbread that is quick and easy.  For the finale, a butternut squash cobbler a la mode made with the spices of the season!   You are sure to be very thankful!

Prep time: 25 minutes Inactive Prep: 15 minutes Cook: 15 minutes Total: 55 minutes

Yield: 4 servings

Ingredients

  • 1 butternut squash, peeled, seeded and diced into 1/2-inch cubes
  • Pinch salt
  • Water, to cover
  • 1 pint cold whipping cream
  • 1 tablespoon confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup light brown sugar
  • 1/2 cup pecans, whole and chopped
  • 1/4 cup bourbon or brandy
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 6 tablespoons unsalted butter
  • 4 cinnamon sticks
  • Vanilla bean ice cream, for serving

Directions

  1. Add the squash, salt, and water to a covered medium saucepan and bring to a boil. Reduce to a simmer and cook until the squash is fork tender, about 10 minutes. Strain and rinse with cool water, strain again, and reserve.
  2. In a large mixing bowl, combine the cold whipping cream, confectioners’ sugar, and vanilla extract. Whisk until soft peaks form. Reserve the whipped cream in the refrigerator.
  3. In a large mixing bowl, combine the cooked squash, sugar, pecans, bourbon, ground cinnamon and nutmeg.
  4. Place 4 small cast-iron bakers on oven burners over medium heat. Evenly divide the butter, cinnamon sticks and squash mixture among the pans. Cook for 5 minutes.
  5. Serve in the cooking pans with vanilla bean ice cream and a dollop of the reserved whipped cream on top.