Honey and rose syrup baked butternut squash dessert

10:46 AM, Dec 2, 2013   |    comments
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Honey and Rose Syrup Baked Butternut Squash Dessert
with Spiced Pecans and Cinnamon Whipped Cream

Courtesy of Westend Bistro's Chef Devin Bozkaya

FOR THE SYRUP:

• 2 cups water
• 1/3 cup honey
• 2 grams (or 2 packets) Splenda
• 1 tablespoon rose water
• 2 each whole cloves
• ½ each fresh lemon juiced - approximately 2 tablespoons

Directions:

Combine all the ingredients in a sauce pot and bring to a boil, reduce heat and simmer for 7 minutes.

FOR THE SQUASH:

Pre heat the oven to 375° F. Peel the squash and cut into ¾" medallions. Lay them out in a single layer in the bottom of a baking dish. Pour the hot syrup over the squash until the syrup is half way up the sides of the squash. Do not submerge the squash. Cover the pan with aluminum foil and bake for 15 minutes. Remove foil and continue baking for 15 more minutes, until the squash is tender and the syrup is reduced. The squash maybe served hot or cold to your preference. However, allow to cool in the syrup until able to handle.

FOR THE SPICED PECANS
• 1 cup pecans, whole or pieces
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 2 grams (or 2 packets) Splenda

Pre heat the oven to 350° F. Toast the pecans for 2 minutes, while the pecans are still hot dress with the honey, cinnamon, and splenda, incorporate well and spread evenly across a plate and allow to cool

FOR THE CINNAMON WHIP CREAM

• 1 cup heavy whipping cream
• 2 grams (or 2 packets) Splenda
• ½ tablespoon cinnamon
• 1 teaspoon vanilla extract

Combine all the ingredients in a mixing bowl or the bowl of a stand mixer. With a hand or stand mixer, whip the cream until soft peaks form, do not over whip. Place a small dollop on your squash or any other favorite dessert to add lite richness.

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