Slow-Roasted Butternut Squash Custard with Brown Butter and Fresh Thyme

Preheat your oven to 200°C (400°F). Halve the butternut squash lengthwise, brush cut surfaces with olive oil, and season with 1/2 tsp salt.

Place cut-side down on a parchment-lined baking sheet. Roast for 45-50 minutes, until the flesh is completely tender and the surface is deeply caramelized at the edges.

Flip the squash cut-side up and let it rest for 10 minutes until cool enough to handle. Scoop the flesh into a food processor, discarding the seeds and skin.

In a light-colored saucepan over medium heat, melt 60g butter with brown sugar, stirring constantly. Add 3 thyme sprigs.

Continue cooking for 5-7 minutes, swirling the pan frequently, until the butter turns a deep amber color and smells of toasted nuts. Remove from heat immediately and strain through a fine-mesh strainer, discarding the thyme. Set aside to cool slightly.

Add the roasted squash flesh to the food processor. Blend until completely smooth, about 2 minutes. Measure out 400g of the puree (save any extra for another use).

Add eggs, heavy cream, 1/4 tsp salt, black pepper, and nutmeg to the squash puree. Pour in the warm brown butter (it should still be liquid). Blend on medium speed for 1 minute until fully combined and aerated.

Taste and adjust seasoning if needed. The mixture should be smooth and slightly frothy.

Reduce oven temperature to 160°C (325°F). Generously butter four 200ml ramekins or a 1-liter baking dish. Pour the custard mixture through a fine strainer into a pitcher to remove any bits of cooked egg.

Divide the custard evenly among the prepared ramekins, or pour into the single baking dish. Place the dishes in a deep roasting pan and carefully pour hot water around them until the water reaches halfway up the sides.

Bake for 40-45 minutes, until the edges are set but the center still has a gentle, liquid wobble when you shake the pan. The internal temperature should reach 80°C (176°F).

Remove from the water bath and let cool on a wire rack for 15 minutes. Serve warm, garnished with the remaining fresh thyme sprig.