At the beginning of this fall, Ken and I set out to make one butternut squash centered recipe every week. Like little fools we assumed that each week's pursuit would be savory. Then, one cold Providence Monday, Ken looked at me and said "what if we make...butternut squash ice cream?" If you have seen the social network, or either version of the Steve Jobs movies, you can probably get a good picture in your mind of what the air in the room felt like. Butternut Squash Popsicles
Yield: 6 popsicles | Prep Time: 30 minutes | Total Time: 8 hours Ingredients 1/2 butternut squash Vanilla ice cream (use this recipe) Directions Roast butternut squash at 350° for an hour (I wrapped mine in tin foil so that I didn't have to introduce any oil flavor into the mix). Prepare vanilla ice cream per recipe. Once mixture is prepared, divide into three equal parts. Pour first third into popsicle molds and chill until almost solid. Blend 2/3 of roasted butternut squash into second third of ice cream mixture. Pour on top of white layer and freeze until almost solid. Blend 1/3 of roasted butternut squash into final third of ice cream mixture. Pour on top of dark orange layer and freeze until solid.
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