Butternut Squash with Maple and Crème Chantilly

This delicate, easy, fragrant, and delicious dessert is appropriate for a simple family meal or a formal buffet. Spice it up a bit by adding fresh sage leaves to the maple syrup and garnishing with toasted nuts.
By & | September 01, 2013


1. Preheat the oven to 375°. Peel and remove the seeds from the butternut squash. Cut into 3/8-inch slices and toss with the extra-virgin olive oil. Arrange the slices on a baking sheet. The slices can almost touch. Bake until just tender. Remove from oven.

2. In a large skillet reduce the maple syrup by one third, then add the squash slices a single layer at a time. Cook gently until one side of each slice is caramelized. Turn each slice over and caramelize its other side. Remove to a serving platter and repeat with additional slices until all slices have been caramelized. Drizzle remaining syrup over platter as garnish.

3. Gently whip the heavy cream to soft peaks and serve alongside the warm squash slices.

*Purchase one large butternut squash and use half in this recipe and the other half for Oat Groat Salad with Roasted Greens, Butternut Squash, and Toasted Pecans (separate recipe). Cut each half as called for, but bake them both at the same time. Store covered in the refrigerator until needed.



  • 1 medium butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups maple syrup, preferably Grade B
  • 1 1/2 cups heavy whipping cream
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