What could be better this fall season than my Caramel Butternut Squash Torte?
It’s no secret that I love browsing through food magazine’s, and I’m not talking about those tired old publications that use to be the industry standard. You won’t find many US magazine’s in my house if you find any. What you will find is an assortment of British and Australian Publications, ranging from the BBC Good Food to Australia’s Delicious!
I will freely admit that two of my favorites are Donna Hay and Woman and Home “Feel Good Food” , not typically a man’s magazine but definitely worth the read. This particular recipe comes from Christmas edition of “Feel Good Food”, and that issue had so many wonderful creations that I bought it immediately, waiting until I got home to truly enjoy each delicious page (once you start drooling on the paper you buy it anyway). I kept buying Butternut Squash, thinking this would be the week that I made, but weeks turned into months, and finally, with spring on our doorstep, I figured it was now or next winter, and I just couldn’t wait that long to try this torte.
If you love fall desserts, take a look at my Pumpkin Praline Cheesecake.
I know with spring coming this isn’t exactly the time of year to be posting a recipe with winter squash, but if you can still get your hands on some, give it a try! The only thing missing from this dessert was a big dollop of fresh whipped cream, and if I had seasoned it up just a bit more, you would’ve sworn it was pumpkin, only lighter. The filling had a custard-like quality that left you feeling satisfied instead of overwhelmed, the perfect end to a meal!
If youโve tried my Caramel Butternut Squash Torte recipe or any other recipe on askchefdennis.com please donโt forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
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The Sage Book Whisperer
I would like very much to try my hand at this recipe as I cook w/ Butternut Squash often. However, I don’t understand just how much to use in this torte_?”9 oz (250 g) Butternut squash” ? How many cups are you referring to since it’s difficult to gauge a 9 oz. BS in the grocery store_ Is it equivalent to( i.e. 2 cups of peeled & diced, etc.)? I know that a 2 lb Butternut Squash yields about 3 cups. Maybe I’ll just eyeball it_ but would like to be accurate_ sounds & looks really good!
Chef Dennis Littley
I weighed my squash so I’m not sure how many cups it would be, but I’m thinking around 2 but I don’t think it will affect it if its off a bit.. It was very tasty, and I hope you enjoy it.
lisa
hi dennis just wanted to know if you could tell me how to make napoleon vanilla slice recipe please will like to make it for a friend that just had a baby ty
Cheryl and Adam @ pictureperfectmeals.com
Hey chef, long time! Can’t believe how much we’ve missed due to endless work demands over the last couple of months. Glad we didn’t miss this. Great combination of flavors, caramel and butternut squash sound perfect together, and the Amelia’s cinnamon spicing pecans add a nice touch. Agree with the cookie crust rather than the filo, the texture’s better with the squash,we think. Hope all’s well with you and yours…we’ll be in touch soon!
Rebecca@A Dusting of Sugar
That looks amazing!!