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Acorn Squash and Cashew Sorbet
[Photograph: Brooke Becker on Shutterstock]
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.
Acorn Squash and Cashew Sorbet
About This Recipe
| Yield: | 1 quart |
| Active time: | 1 hour |
| Total time: | 6 hours |
| Special equipment: | Ice cream machine |
| This recipe appears in: | Scooped: Acorn Squash and Cashew Sorbet |
Ingredients
- 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
Procedures
-
1
In a food processor, combine all ingredients until very smooth. Taste for salt and sweetness, and add more salt or sugar if need be.
-
2
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.
