- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
The humble butternut squash takes center stage in this recipe along with its incredible crispy caramel topping. Try it. You’ll love it, guaranteed!
1 medium butternut squash, peeled and cubed
4 tablespoons margarine or oil
1/4 cup parve milk
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
salt, to taste
pepper, to taste
1/4 teaspoon Haddar Kosher Salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
3 cups crispy rice cereal
heaping 1/2 cup sugar
1/2 tablespoon margarine
1/4 cup water
Prepare the butternut squash with one of the following two cooking methods: • Place in a medium-sized pot, cover with water, and boil until fork tender, about 20 minutes. • Place in a large microwave-proof bowl. Cover with plastic wrap and microwave on high for 15 minutes, mixing once in the middle to ensure even cooking.
Drain butternut squash well. Transfer to a large bowl and add the margarine. Puree with an immersion blender.
Add parve milk, maple syrup, cinnamon, salt, and pepper. Mix until completely combined.
Prepare a large bowl, two spoons, and a parchment-lined baking sheet. Spray all well with cooking spray.
Combine the kosher salt, baking soda, and cayenne pepper in a small bowl. Place crispy rice cereal in the large bowl.
Combine sugar, margarine, and water in a medium saucepan. Place over medium-high heat. Bring to a boil, and cook for eight to 10 minutes. Do not stir. Gently lift and swirl the pan occasionally to ensure even cooking until the mixture becomes a golden caramel color.
Remove from heat and add in salt, baking soda, and cayenne pepper. Mixture will foam and bubble. Stir well and immediately pour over crispy rice cereal. Stir well with prepared spoons and transfer mixture to the prepared baking sheet. Smooth out and allow to cool. Break up any large pieces.
Place the pureed butternut squash in a bowl, in ramekins, or in individual scoops on a plate. Sprinkle the crunch on top immediately before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
purim seudah i would like to try to make this for the purim seudah on tuesday. do you cook this recipe in the oven at all? i didn’t see a cooking temperature or a cooking time for the squash puree once it is all mixed together. thanks, rivka
No, the butternut squash is either boiled or cooked in the microwave and then once soft you will puree it with an immersion blender. You don’t need to cook the puree because once the butternut squash is soft enough to puree it means it’s fully cooked.