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Preheat oven to 400 degrees. Place butternut squash pieces into a bowl and toss with Fustini's Blood Orange Olive Oil. Spread squash onto a sheet pan in a single layer and roast in the hot oven until fork tender - 10 minutes. Remove from oven and run cook squash through a food mill.
Reduce the temperature of the oven to 325. Place heavy cream, milled squash, brown sugar and salt into medium-size pot and place over low heat. Bring a separate pot of water to simmer. Place egg yolks and sugar into a small bowl and whisk. Once the cream is simmering, slowly temper the egg yolks by whisking in a little at a time. Once both are combined, divide the mixture between four-ounce ramekins.
Place ramekins into an oven-proof container and pour simmering water around and halfway up the outside of the ramekin. Bake in the oven until creme is set - 10 to 12 minutes. Remove from the oven and from the water bath to cool. Chill 2 hours or overnight.
Preheat oven top 400 degrees. Toss squash with Olive Oil and lay on a baking sheet in a single layer. Roast in the hot oven until fork tender - 10 minutes. Remove from oven and drizzle with vinegar, then place a piece on each serving plate.
Using two spoons, place a large quenelle of cream into the crux of the squash piece. Sprinkle all with sugar and caramelize with a torch. Serve after cooling.
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