The best part? We’re using fresh butternut squash instead of canned pumpkin puree for this one, and that’s a beautiful upgrade already. This dessert is fast and easy to make, and it’s a lovely substitute for other traditional desserts for Thanksgiving and other occasions, such as the good-old pumpkin pie. Why make a chunky butternut squash dessert? Substitute apple butter with apple jam or apricot jam if necessary. Apple butter is easy to find and incredibly versatile, especially for fall desserts, including pies and many other pastries. Substitute butter with margarine or your choice of vegan butter for comparable results.Īpple butter is a rich and concentrated apple sauce made by slow-cooking apples and sugar - it has a sweet, caramelly tasty. The recipe below calls for one tablespoon of butter, but the remaining ingredients are 100% vegan. Delicata squash and Buttercup squash are also good alternatives. It might not look the same outside, but you’ll be pleasantly surprised by its squashy flavor. What are the best substitutes for butternut squash?Īlthough butternut squash is unique and hard to substitute, if you can’t find any, see if you can find Hubbard Squash. Doesn’t this one sound like fall? Butternut Squash Dessert FAQ This dish is as pretty as it is fragrant! Finally, let’s add chopped walnuts to give another textural layer to the dessert. What makes this dessert stand out, though, is the citrus feel that comes with orange juice and lemon zest. You’ll also need brown sugar, apple butter and just a kiss of vanilla. It all starts with ripe butternut squash - you’ll find the best ones in fall! Peeled and cut into cubes, this is the perfect base for our dessert.
If you like pumpkin pie and other comforting fall desserts, this buttery and lusciously sweet dessert will swoon your senses. What Goes into A Chunky Butternut Squash Dessert? And although all dishes for fall are memorable, desserts are on another level. Brown spices, pumpkins, squash, roasted birds, and mashed potatoes are the very definition of fall. It’s hard to argue that fall is not the tastiest season, and it’s for the delicious produce ripening as the leaves fall from the trees. In fact, the entire season is dotted with opportunities to spend time with your loved ones around the table. Try my chunky butternut squash dessert and add it to your repertoire! Makes about 2/3 cup (150 mL).If you need a dessert recipe for Thanksgiving or just a tasty butternut squash recipe, here it is. Broil until sugar melts and nuts are toasted, about 1 minute. Sprinkle evenly over top of each custard. Makes about 1 cup (250 mL).Ĭombine 1/2 cup (125 mL) chopped hazelnuts, 1/3 cup (75 mL) packed brown sugar and 3 tbsp (45 mL) melted butter. Stir in 1/4 cup (50 mL) Ontario Maple Syrup. Cover loosely with plastic wrap and let stand overnight at room temperature. In large bowl, stir together 1/2 cup (125 mL) whipping cream and 1/2 cup (125 mL) sour cream. Serve with Ontario Maple Syrup, Maple Crème Fraîche or Crunchy Hazelnut Topping. Bake in 350☏ (180☌) oven 35 minutes or until knife inserted in centre comes out clean. Pour in enough hot water to come half way up sides of cups. In large bowl, beat eggs beat in squash, sugar, salt, cinnamon and nutmeg.
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