1 package (12 oz) Green Giant™ Fresh Butternut Squash, diced 1/2 cup salted butter 1 cup dark brown sugar 3/4 cup brandy or rum 1/4 tsp olive oil 1/4 tsp cinnamon 1/4 tsp nutmeg (fresh recommended) 14 oz vanilla bean ice cream
Heat a medium nonstick pan over medium heat. Add olive oil. Wait for pan to heat until slightly smoking and add butternut squash and let caramelize for 1-1 1/2 minutes then gently sauté.
Add nutmeg and cinnamon, coating squash well.
Add brown sugar and butter. When the butter is completely melted, add brandy carefully to mixture and ignite the mixture. Carefully move pan in a light circular motion.
Once the flame subsides take off heat and set aside. Portion vanilla bean ice cream in a bowl and spoon butternut squash mixture on top. Garnish with fresh mint and enjoy.