Squash and pumpkin are everywhere, and I wanted to take advantage of some of the season's final local bounty. Pumpkin ice cream has become widespread enough to be considered something of a mainstream flavor—I'd recommend the rendition by the Chinatown Ice Cream Factory in Manhattan's Chinatown as an ideal example. The pumpkin's close cousin, the acorn squash, however, is usually considered a savory ingredient. But its flavor, a delicious combination of rich and nutty, and green and vegetal, works just as well in a dessert.
Cashew pairs perfectly with squash, bringing out their shared sweet-and-savory complexity. Seasoned with fall spices, this makes a delicious autumn 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.
- Yield:1 quart
- Active time: 1 hour
- Total time:6 hours
- 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.