Cardamom-Vanilla Honeynut Squash Brulée

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Cardamom-Vanilla Honeynut Squash Brulée

Cardamom-Vanilla Honeynut Squash Brulée

Courtesy of Zimmysnook

Servings

8

Prep Time

15 minutes

Cook Time

45 minutes

If you love cozy fall flavors, this Cardamom-Vanilla Honeynut Squash Brulée with a maple drizzle will absolutely steal your heart. It’s warm, creamy, and gently spiced with cardamom, then finished with a turbinado caramel that gives crème brûlée vibes but is simpler and more wholesome.


This dish blurs the line between side and dessert, pairing roasted honeynut squash with a silky cardamom–vanilla glaze and a whisper of maple sweetness. Whether you serve it for brunch, a holiday dinner, or a fancy plant-forward dessert, it’s guaranteed to impress.

Ingredients

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    • 4-5 honeynut squash, halved lengthwise and seeds removed
    • 2 tbsp unsalted butter, melted
    • 1 tbsp pure maple syrup
    • Pinch of fine sea salt

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    • 1 cup pure maple syrup
    • 6–8 green cardamom pods, lightly crushed
    • 2 strips (about 1.5 inches) orange zest (optional, for brightness)

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    • 1/3 cup heavy cream (or coconut cream for dairy-free)
    • 1 large egg yolk
    • 1/4 tsp ground cardamom
    • 1/4 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
    • Pinch of fine sea salt

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    • 2–4 tbsp turbinado sugar or maple sugar
    • Garnishes: labneh or whipped cream, cardamom-infused maple drizzle, crushed pistachios, small mint leaves.

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    • Provisions Large Oval Roaster

    • OvenBond Half Sheet Pan

    • Provisions Stainless Steel Mixing Bowls

    • NanoBond Butter Warmer

    • Provisions 12” Balloon Whisk

    Directions

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      1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

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      1. Arrange honeynut halves cut side up on the baking sheet. Brush each with melted butter, drizzle with maple syrup, and sprinkle with a pinch of salt.

      2. Roast for 25–30 minutes, or until tender and caramelized at the edges.

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      1. In a small saucepan, combine the maple syrup, crushed cardamom pods, and orange zest (if using).

      2. Warm gently over low heat for 5–10 minutes, without boiling. Let it sit for 5 minutes off the heat to deepen the flavour.
      3. Strain out the pods and zest, then pour into a clean jar. Store at room temperature for up to 2 weeks.

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      1. In a small mixing bowl, whisk together the cream, egg yolk, cardamom, vanilla, and salt until smooth.

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      1. Reduce oven temperature to 325°F (165°C). Spoon 1–2 tablespoons of glaze over each warm squash half.

      2. Return to the oven and bake for 8–10 minutes, until the glaze is glossy and slightly thickened.
      3. Let cool for 10–15 minutes to firm up.

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      1. Sprinkle each squash half with turbinado or maple sugar. Using a kitchen torch, caramelize the sugar until deep amber. Let it sit for 1–2 minutes to set.

      2. Note: Your sugar layer won't crack like brûlée unless you use more sugar. We prefer using a sprinkle of sugar, which adds a lovely soft caramel texture without being overly sweet.

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      1. Top with a dollop of labneh or whipped cream, drizzle lightly with the infused maple syrup, and sprinkle with crushed pistachios and mint. Serve warm.