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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Butternut Squash, Caramel, Fall Desserts