Braised squash has a custardy, luxurious texture in this simple yet elegant dessert. It’s perfect for when you don’t feel like turning on the oven or for those without one at all.
How to braise squash
The braise happens in 3 stages:
1. Sear both sides of the squash in butter.
2. Add brown sugar and water to create a syrup for the braising liquid. Cover and let the squash soften til luxuriously tender.
3. Remove the cooked squash and add butter to make a caramel sauce with the remaining liquid.
What type of squash is best for braising?
I used koginut squash when testing this recipe, which is a hybrid of kabocha and butternut squash. Seek out sweet, winter squash varieties that aren’t too fibrous.
Recommended squashes:
- Butternut
- Honeynut
- Carnival
- Acorn
- Kabocha
- Koginut
Squashes to avoid:
- Spaghetti (too stringy)
- Summer squashes (patty pan, zucchini, yellow, etc. are too watery)
How to prepare squash seeds
In the spirit of using the whole vegetable, the seeds are toasted and candied for a crunchy contrast in the final dessert.
Squash seeds are quite easy to prep with a couple of tips:
1. Scoop the squash seeds and pulp into a large bowl.
2. Cover with water to easily separate the flesh from the seeds. Discard the flesh.
3. Drain the water and pat the seeds dry with a towel. Now you’re ready to cook!
Looking for other dessert recipes? Try my Red Bean Ice Cream Recipe or Earl Grey Marshmallow Cookies.
Brown Sugar Braised Squash with Candied Seeds
Ingredients
- 1 winter squash cut into 1.5 in slices, seeds reserved
- 1 tbsp granulated sugar
- 4 tbsp unsalted butter separated in half
- 1/2 cup brown sugar
- 1/3 cup water
- 1 cinnamon stick
- 3 green cardamom pods optional
- 1/2 tsp kosher salt
- 1/2 cup sour cream, yogurt, or ice cream
Instructions
Candied Seeds
- In a dry skillet over medium heat, add squash seeds and toast for 2-3 minutes until they just begin to turn golden.
- Add granulated sugar and cook 1-2 minutes more until sugar forms an amber caramel coating each seed. Immediately remove from heat and spread out on a plate to cool.
Braised Squash
- In a large, clean skillet heat 2 tbsp butter over medium heat. Add the squash in a single layer. Cook for 5-6 minutes until the squash is browned on one side. Flip and cook for 3-4 minutes more until second side is also browned.
- Add 1/2 cup brown sugar, 1/3 cup water, 1 cinnamon stick, and 3 green cardamom pods (if using). Cover and cook on low heat for 10 minutes. The squash is cooked once it gives easily when pierced with a knife.
- Discard spices and transfer squash pieces to a plate. Add 1/2 tsp kosher salt and remaining 2 tbsp butter to the liquid in the pan. Stir well to emulsify the butter until a thick, glossy sauce forms.
- Serve slices of squash with caramel sauce, candied seeds, and a dollop of sour cream, yogurt, or ice cream.
