This recipe appears in:Scooped: Acorn Squash and Cashew Sorbet
Acorn squash offers a delicious combination of rich and nutty flavors that work really well in a dessert.
You can make the acorn squash purée by roasting one large (or two smaller) acorn squash, cut into chunks, until soft enough to scoop from peel.
- 3 1/2 cups acorn squash puré
- 3 tablespoons cashew butter
- 1/3 cup sugar, to taste
- 1/4 cup honey, to taste
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Salt, to taste
In a food processor, combine all ingredients until very smooth. Taste for salt and sweetness, and add more salt or sugar if need be.
Transfer to a container and chill for 4 to 6 hours, or until very cold, then churn in ice cream machine according to manufacturer's instructions. Chill in freezer for two to three hours, or until firm.