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Acorn Squash Ice Cream

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Start enjoying those wonderful fall desserts before Thanksgiving with this ice cream made from a surprisingly sweet squash variety: acorn squash. The flavor combination of brown sugar and just a little butter makes it hard to forget this unique treat is in the freezer. The subdued amounts of spice complement the delicate flavor of acorn squash. I modified this recipe from an existing pumpkin ice cream recipe in one of my cookbooks.

Ingredients:

  • 1 pound Brussels sprouts, trimmed
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 medium red onion, diced
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ¼ cup pine nuts

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.

Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.

Remove from the oven. Toss with pine nuts and serve.


Preparation time: 15 mins
Cook time: 1 hr 35 mins
Total time: 7 hrs 50 mins
Servings: 8 – Yield: 8 servings

Nutrition:

Calories:366.9

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