What can I say? I like to be playful with food. And what better way to bring some play to the holidays than by turning Garden Fresh Gourmet's Butternut Squash Bisque with Ginger soup into a dessert! It's possible…and easy! Roasted chunks of butternut squash are melded with the soup sweetened with brown sugar and vanilla in party-sized 4" ramekins….then popped under the broiler - "brulée-style" - with mini marshmallows. It's finished with candied pecan bits and sprigs of fresh mint for a delectable - and unexpected - sweet holiday treat.
COOK'S NOTE: During the holidays, I find I roast butternut squash more often. Feel free to make extra in a batch and reserve in a resealable plastic bag to use for this dish. It comes in handy and shortens the cooking time.
- 1 12 oz. package of pre-cut, fresh butternut squash
- 2 tablespoons olive oil
- 2 24 oz. containers of Garden Fresh Gourmet® Butternut Bisque with Ginger
- ½ cup packed brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon Kosher salt
- ¾ cup mini marshmallows
- ½ cup candied pecans, brittle or toffee, broken into small pieces
- 4 sprigs of mint for garnish
Preheat the oven to 425°F.
Place the butternut squash on a rimmed baking sheet. Drizzle with the olive oil. Place in the oven and roast until browned 15-20 minutes. Turn once with a spatula to ensure even roasting.
Meanwhile, place the Garden Fresh Gourmet Butternut Squash Bisque with Ginger in a medium size pot and heat on medium high 5-7 minutes. Add the brown sugar, vanilla and salt and stir until the sugar is fully dissolved.
Place four 4" ramekins on a cookie sheet. Divide the butternut squash among the ramekins. Carefully pour in the soup mixture almost to the top. Add the marshmallows evenly on top.
Turn the oven to broil. Place the cookie sheet with the ramekins under the broiler and let the marshmallows melt and toast – 2-3 minutes. Remove the ramekins from the oven immediately.
Sprinkle with the candied pecans. Garnish with the fresh mint.