Squash for dessert?! I realize that most desserts are generally meat-less by nature, but we had some extra vegetables to use up, it was a special day and we decided to really have some fun with the challenge. The end result? Acorn squash with ice cream! Everything was made from scratch, but it was a joint effort, as I’m not yet brave enough to attempt to make ice cream.
Doesn’t look too bad, does it?!
For the base I took an acorn squash, cut it in half lengthwise, and scooped out the seeds. Then butter, salt and pepper the inside and turn place it down on a baking sheet (the shell pointing upwards) in a 400 degree oven until its soft when you poke it with a knife (it should pierce right through the skin with no resistance), generally about 40-50 minutes.
Here is how it looked fresh from the oven… you can still see some leftover butter bubbling beneath it.
The acorn squash is naturally pretty sweet so it doesn’t need much else with it, but for our special occasion we wanted to really have fun with it. Daniel made ice cream (a simple combination of sugar, cream, and eggs– I can give you all more details on that if you’re interested) and before freezing it he blended in half of the squash. It thickened up the ice cream and made for an interesting texture, to say the least.
Last, but not least, is the sauce– the only item on here that really warrants a recipe, although these measurements are all approximations.
Simple, right?? Now go home and try your own crazy vegetable desert! If we can do it then you can too!