Sweet potato and butternut squash brûlée

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10 min


7 cups (1.75 L), for 8 servings

* PLUS Broiling Time: 4 minutes, Roasting Time: 60 minutes


  • 6 sweet potatoes , about 2 kg total
  • 1 kg butternut squash
  • 2 tbsp frozen orange juice concentrate , or orange liqueur (optional)
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp nutmeg
  • 3 tbsp brown sugar , optional


  • Preheat oven to 400F (200C). Line a large cookie sheet with foil. Place whole unpeeled potatoes on sheet. Cut squash in half lengthwise and scoop out seeds. Place on sheet, cut-side down. Roast until both are soft, about 1 hour. When cool enough to handle, peel off skins and discard. Cut potatoes and squash into large chunks. In a food processor, whirl in batches until fairly smooth, adding orange concentrate, butter and seasonings to last batch. Mix together in a large bowl. Taste and increase seasonings, if needed.
  • For a brûlée finish, place in an oven dish such as a pie plate. Sprinkle evenly with brown sugar. Position oven rack so food is 5 inches (13 cm) from element. Broil until evenly caramelized, from 4 to 6 minutes.

Nutrition (per serving)

  • Calories
  • 219,
  • Protein
  • 3.7 g,
  • Carbohydrates
  • 49.5 g,
  • Fat
  • 1.7 g,
  • Fibre
  • 6.5 g,
  • Sodium
  • 106 mg.

Adapted from restaurateur Diane Clement’s cookbook, Zest for Life (Raincoast), this is an incredibly easy purée that stands up to spicy shanks.

Make ahead

Refrigerate purée, covered, for up to 2 days or freeze. Bake, covered, at 400F (200C), from 30 to 35 minutes, or microwave, partially covered, on high, stirring occasionally until hot, about 8 minutes.