Acorn Squash and Cashew Sorbet
A spiced acorn squash sorbet with cashew butter and honey, churned until smooth for a cool dessert with earthy sweetness.
Prep 10 min · Total 8 hr 5 min · Makes about 1 quart (8 servings)
Ingredients
- 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
Directions
- Combine all of the ingredients in a food processor and blend until the mixture is thoroughly smooth. Taste, then adjust with additional salt or sugar if needed.
- Scrape the mixture into a container and refrigerate for 4 to 6 hours, until it is very cold. Churn it in an ice cream machine, following the manufacturer's directions.
- Move the sorbet to the freezer and chill for 2 to 3 hours, until firm.