Acorn Squash and Cashew Sorbet Recipe

Acorn Squash and Cashew Sorbet Recipe

[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.

  • 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


  1. 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. 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.