Description
A creamy, decadent caramel sauce with the natural sweetness of butternut squash, perfect for fall desserts and treats.
Ingredients
Scale
- 1 cup roasted butternut squash puree
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Instructions
- Roast your squash: Peel, seed, and dice fresh squash into small cubes. Roast at 400°F (200°C) for 25-30 minutes until tender. Let it cool slightly, then blend into a smooth puree.
- Melt the sugar: In a medium saucepan, heat the granulated sugar over medium heat. Stir frequently until it melts completely and turns a deep amber color.
- Add the butter: Slowly whisk in the softened butter. The mixture will bubble up, but keep stirring until the butter is fully incorporated.
- Pour in the cream: Gradually add the heavy cream, whisking continuously. Pour slowly to avoid splatters.
- Add the puree: Lower the heat and mix in the roasted butternut squash puree until smooth. Cook for an additional 2-3 minutes, stirring constantly.
- Season: Stir in the salt and vanilla extract. Add optional spices like cinnamon or nutmeg if desired.
- Cool and store: Remove from heat and let the caramel sauce cool for 10-15 minutes. Pour into a heat-resistant jar and store in the refrigerator.
Notes
[‘Don’t rush the sugar melting process to avoid burning.’, ‘Make the butternut squash puree ahead of time to save preparation time.’, ‘Customize the texture by blending the puree until smooth or leaving it slightly chunky.’, ‘Taste and adjust spices and vanilla extract to suit your preference.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 14
- Sodium: 30
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
Keywords: butternut squash, caramel sauce, fall recipe, dessert topping, gluten-free, dairy-free option