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Butternut squash is not traditionally used for desserts, but this recipe is proof that it can be done! With caramelized pieces of squash tossed in a rum and cinnamon glaze, it’s perfect to use as a topping for ice cream or to be eaten on its own. You will love how easy it is to make something unique but full of delicious flavor!
Why I love this recipe.
I’m sure many of you have heard of or enjoyed Bananas Foster. Many times, restaurants like to show off with this dessert and make it right at your table. This is a very quick dessert, and I decided to turn the tables slightly, using butternut squash I had on hand instead of bananas. I still have so much squash from last fall’s harvest and I love to find new ways to enjoy it. Squash foster turned out delicious and while it sounds odd, butternut squash really is not that hard to imagine as a dessert. It’s sweet and creamy, and in this foster, it is undeniably delicious!
Watch how to make this butternut squash foster.
More fall recipes
Pumpkin Bars
Cheesy Butternut Squash Pasta
Spiced Carrot Muffins
Brown Butter Squash Pasta
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Butternut Squash Foster
Ingredients
- 2 tbsp unsalted butter
- ⅓ cup dark brown sugar
- ⅓ cup dark rum
- 1 butternut squash cut in ¼-inch planks
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 400°F.
- Lightly oil the squash and place on a baking sheet. Par bake until slightly tender, 10-15 minutes. Remove from oven and set aside until ready to make foster.1 butternut squash
- Melt butter in a large skillet. When the butter starts to bubble slightly, add sugar and stir until dissolved and bubbling, 1-2 minutes.2 tbsp unsalted butter, ⅓ cup dark brown sugar
- Add squash. Turn and cook squash in the sauce to coat on both sides, 1-2 minutes.
- Remove from heat and add rum. The mixture will bubble and splatter vigorously. If desired, flambé to cook off more alcohol or return to heat and cook down slightly.⅓ cup dark rum
- Serve immediately. Sprinkle with cinnamon and serve warm over ice cream.½ tsp ground cinnamon
Nutrition
