Baked Butternut Squash with Chipotle Caramel Sauce

Right before shoving them in the oven.

A few days ago I was teasing my followers on Facebook with a baked butternut squash recipe that I was attempting. This is that recipe, and I am really happy with how it turned out, especially the caramel sauce. You must be warned though, as this is not a recipe for the faint of heart. Not only is there a terrifying amount of sugar and butter in this recipe, there’s also a good amount of chipotle powder. I have to tell you right now that I LOVE the chipotle caramel sauce. I was skeptical at first but was like: “Yea, I’m doing this no matter what.” This is going to be a regular thing for me from now on. At first taste you don’t get the chipotle, then towards the tail end of your taste as it is about to slip off your tongue and into your esophagus, you catch the musk and the bite of it along with the caramel. It is so lovely that I have no words to describe it adequately. You will just have to try it yourself. Jake is also pretty happy with the way it came out and luckily there was enough leftover for him to put on his coffee ice cream. I also had a bowl of coffee ice cream with this chipotle caramel sauce and it was absolutely fabulous. In fact, I think there’s a tiny bit of both leftover in the fridge that are just begging to be eaten up when I get home tonight.

Baked Butternut Squash with Chipotle Caramel Sauce
for the squash:
1 butternut squash, halved with seeds removed
2-3 tablespoons unsalted, sweet cream butter, plus more for greasing the cookie sheet
1-2 teaspoons chipotle powder

for the sauce:
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
2 teaspoons chipotle powder

1. Preheat your oven to 350 F. Grease a cookie sheet with butter.
2. Slather the fleshy side of your squash with butter and sprinkle your desired amount of chipotle powder on top.
3. Place the squash on the cookie sheet flesh side down. Put into the oven for 45 minutes, or till tender.
4. Meanwhile, combine the sugar and water in a saucepan, mixing well. Do this OFF the heat.
5. Turn the heat to low or medium and let the sugar dissolve. Do not stir.
6. Once the sugar has dissolved, turn the heat up to medium or medium high till it caramelizes. This can take between 5 and 10 minutes. Watch carefully so it doesn’t burn. Do not stir.
7. Once the sugar has caramelized, turn off the heat. Add the cream slowly. It will bubble dangerously.
8. Add the chipotle powder. Simmer the caramel over low heat stirring constantly until the caramel dissolves and the sauce turns smooth.
9. Take the caramel sauce off the heat and let it cool and thicken.
10. Either eat the caramel sauce over the butternut squash slices or remove the flesh of the butternut squash and pour the caramel sauce over individual servings.

Baked Butternut Squash with Chipotle Caramel Sauce

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5 thoughts on “Baked Butternut Squash with Chipotle Caramel Sauce

    • I studied writing, specifically poetry and creative nonfiction, in graduate school. Food is poetry too. I guess it’s both. Thanks for subscribing! 🙂

  1. Pingback: Rum-soaked French Toast and Two Sauces « A Poet in the Kitchen

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