Recipe by, Margaret Krome-Lukens
Carrboro Farmers’ Market Assistant Manager
1 cup roasted butternut squash (cooked, peeled, and refrigerated) It needs to be cold, and could even be partially frozen!
1 cup vanilla ice cream
1 cup milk (depending on how thick you want it)
1 pinch cinnamon
1 pinch nutmeg
To roast butternut squash: Halve the squash lengthwise, scrape out seeds, and cook in baking dish at 400 degrees until flesh is fork tender, about 25 minutes.
Let squash cool and refrigerate.
Once it is chilled, scoop equal parts butternut squash and ice cream into blender.
Fill up halfway with milk, depending on how thick you like it, and add a pinch of nutmeg and or cinnamon.
Blend, and serve chilled!
ENJOY! (Could also be done with pumpkin!)