Vegan Butternut Squash Dessert
- Butternut squash
- Brown sugar
Level of difficulty Average
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Cut squash in half and scoop out pulp and seeds
Place face down in baking dish
Add water to cover bottom of dish
Cover in saran wrap and microwave for 10 min.
If not cooked through remove saran wrap and cook 5 min. longer
Once cooked scoop out of shell and mix with butter and brown sugar. Season with cinnamon and nutmeg.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.