Candied Squash with Caramel Pecans and Cinnamon Cream

A new (or, indeed, additional) take on Thanksgiving dessert. This savory sweet combo has all the flavors of the season with candied squash, gooey caramel pecans, and a sweet, vegan whipped topping. If we had to choose between this and pumpkin pie, we’d choose this. But it’s Thanksgiving. Holiday rules apply.

Ingredients

For the Candied Squash
1 Delicata Squash
6 tbsp. vegan butter
2 tbsp. Mad Hare Vegan Clover Honey
2 tbsp. olive oil
3 tbsp. brown sugar
1 tsp. white miso
½ tsp. salt

For the Cinnamon Creme
¾ cup vegan heavy whipping cream
2 tsp. Mad Hare Vegan Clover Honey
½ tsp. cinnamon

Instructions

For the Candied Squash

1. Preheat oven to 350º F.
2. In a medium sauté pan over medium high heat, melt the butter.
3. Turn the heat down to medium low, and stir in the honey, olive oil, brown sugar, miso, and salt until well combined. Remove from heat, and divide into two bowls.
4. Slice the squash into 1-inch thick rings. Cut each ring into four pieces.
5. Combine the sliced squash and half of the butter mixture in a bowl or ziploc bag. Stir/ shake until evenly coated.
6. Place the squash in a single layer on a lined baking sheet, and bake for 30 minutes.
7. Flip the squash pieces and coat them with some of the remaining butter mixture. Return to oven until tender, about 15 more minutes.
8. Once tender, baste with the remaining butter mixture, and place under broiler until caramelized, about 5 minutes.
9. Remove from oven and serve topped with Cinnamon creme.

For the Cinnamon Creme

1. Whip the whipping cream until stiff peaks form.
2. Fold in cinnamon and honey.
3. Cover, and let sit in the refrigerator for at least 30 minutes, or until ready to serve.