Five-Spice Butternut Squash in Cheesy Custard Recipe – The New York Times

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Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It’s perfect for a festive brunch, as it’s filling enough to keep you going until the big feast, and special enough to really feel like you’re celebrating. Serve this with some lightly cooked greens, if you like.

Featured in:
Yotam Ottolenghi’s Rules For Brunch. 

Source: https://cooking.nytimes.com/recipes/1022782-five-spice-butternut-squash-in-cheesy-custard