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Cream-Topped Roasted Squash

Did you know squash can be used in plenty of interesting desserts? So how about you try this next. Sprinkle the squash with a bit of vodka and orange juice, then roast it to release its wonderful sweetness. We've topped it with some whipping cream and cheese mix, some agave syrup and a few almonds.
Did you know squash can be used in plenty of interesting desserts? So how about you try this next. Sprinkle the squash with a bit of vodka and orange juice, then roast it to release its wonderful sweetness. We've topped it with some whipping cream and cheese mix, some agave syrup and a few almonds.

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Ingredients

1 butternut squash
½ cup vodka
1 orange
salt
2 teaspoons of cinnamon
1 cup heavy whipping cream
7 ounces of cream cheese
3 ounces of agave syrup
2 ounces of almond

Ingredients

Steps

1
Done

Slice the squash horizontally into 1 inch (2.5 cm) thick slices. Grab a 3 inches (7.5 cm) cooking ring and press it over the squash slices so you can remove the edges.

2
Done

Preheat the oven to 360°F/180°C.

3
Done

Line a baking tray with parchment paper. Place the slices over it.

4
Done

Drizzle the vodka and the juice from half an orange over them.

5
Done

Sprinkle some salt and cinnamon.

6
Done

Slide the tray into the oven and bake the squash for the next 35 minutes.

7
Done

In the meantime, you can prepare the cream.

8
Done

Pour the whipping cream into a large bowl. Start mixing until it thickens. Add the cream cheese and mix until it incorporates into the whipping cream and the mixture becomes smooth. Pour the juice out of the remaining orange half.

9
Done

Take out the squash and top it with the cream.

10
Done

Mix the agave syrup with the almonds and pour the mixture over the squash.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

505 kcal
Calories
16 g
Protein
27 g
Fat
59 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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