1 small pumpkin squash (amber)

1/2 cup (125 ml) brown sugar

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) 35% cream

Vanilla ice-cream, to accompany

Preheat the oven to 350°F (180°C).

Cut the squash in two horizontally. With a spoon, scoop out the seeds. Put the two halves on a baking sheet. Cut a thin slice off the bottom of each à squash halves so they will sit stable. Distribute half the ingredients into each of the halves. Cook for about 1 hour.

Let cool for 5 minutes. Remove the sugar sauce from each squash and set aside. Cut the squash halves in two. Serve a quarter per person. Top with the reserved sauce. Serve with ice cream.

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