*BROWN BUTTER- ROASTED BUTTERNUT SQUASH SYRUP
• • • • 1 squash (medium size)
1.25 L (5 cups) sugar
250 ml (1 cup) brown butter 60 ml (¼ cup) brown sugar
Cut the squash into 2.5 cm (1 inch) cubes. Use half the brown butter to coat the squash, layer it on a cooking tray and sprinkle with brown sugar. Bake at 200°C (400°F) until the squash begins to caramelize (15 to 20 minutes).
In a medium saucepan, cook the rest of the brown butter and the roasted squash at medium heat for a couple of minutes. Add the sugar and 1.25 L (5 cups) water, stir and bring to boil. When the syrup boils, reduce the temperature and simmer for an hour.
Strain, chill thoroughly, then strain again through cheesecloth to extract butter solids.