1h 15m or less *

*Cut prep time down to under 25 minutes by roasting the squash ahead of time. These are

What You’ll Need:

2 acorn squash, sliced in half & seeded

1 pint vanilla soy creamer (look for one with sugar added)

Dash of cinnamon

Dash of raw sugar

Preheat oven to 375*

Slice squash in half, scoop out & discard seeds. Place face down in a baking dish (choose one with high sides…like a brownie pan) with about an inch of water & pop into the oven.

Roast for about 25 minutes, or until a fork slides smoothly of the “meaty” side.

Allow the squash to cool at room temp.

To prepare brulee, scoop meat from squash into a food processor or high speed blender. Add creamer & puree.

Portion evenly into (4) ramekins. Place prepared ramekins back into the baking dish. Add 2-3 inches of hot water to pan to create a water bath & pop back into the oven for 15 minutes.

Finally, change oven setting to broil. Sprinkle cinnamon sugar on top of each brulle & pop under broiler for 5 minutes.

These are great served hot out of the oven, or cold right out of the fridge.

Serves 4.