Basil Ice CreamMake at least one day ahead before serving with squash.
(I did get a few hints from one of the Lindley brother’s at Alleia for this one, but had to work out the details on my own. I like the original best, but this one will do for home-made)
Maple & Spice Delicata SquashThere are many ways in which you can serve the squash and ice cream. The squash is softer if left in large pieces while roasting, and like chewy candy if sliced thinly for roasting. It’s delicious however you choose to cut it up. For this recipe, I cut the ends big enough to use as ‘bowls’ for the squash, and sliced the rest very thinly, then diced the cooked pieces and sprinkled it on the ice cream as a candied garnish.
Scrub the skins of two small delicata squash with a vegetable brush to remove any soil or spots. Cut in half and scoop out the seeds. Do not remove the skins. On this winter squash, they are edible and nutritious. Slice or dice the squash to desired thickness and place in a glass baking dish.
Blend the following ingredients together and pour over the squash:
Serve slightly warm with ice cream.
From Chyela Rowe
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