One thing I love about pumpkins and winter squash is their versatility. Their subtle sweetness work well in both sweet and savoury dishes. Today I present to you how you can use winter squash puree in two different dessert components – in brownies and in an ice cream. I also attempted a pumpkin blondie but the texture is not up to standard yet, so I will continue to work on it.
At the bottom of the post you can find a pumpkin recipe roundup for more pumpkin inspiration.
Winter Squash Brownies and Ice Cream with Rawtella
Excess winter squash or pumpkins? Transform it into this comforting dessert with an activated raw nutella drizzle. Vegan, gluten-free and refined sugar-free.
Spiced Winter Squash Ice Cream
- 240 g (1 cup) pumpkin seed milk
- 200 g (1 1/4 cup) young coconut meat
- 180 g (3/4 cup) winter squash puree (e.g. butternut squash or kabocha)
- 96 g (3/8 cup) maple syrup
- 50 g (5 tbsp) coconut oil
- 2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/16 tsp nutmeg, 1/16 tsp cloves)
- 2.5 cm (1 inch) fresh ginger, peeled and sliced (optional, if you like a strong ginger flavour)
Winter Squash Brownies
- 1 batch Sweet Potato Fudge Brownies (sub winter squash puree for sweet potato)
Rawtella (makes 8 oz)
- 180 g (1 1/4 cups) activated raw hazelnuts (80%)
- 26 g (3 1/2 tbsp) coconut sugar
- 12 g (2 tbsp) cacao powder (5%)
- 6 g (1/2 tbsp) cacao butter
- 1/4 tsp vanilla bean powder
- Pinch Himalayan salt
For Spiced Winter Squash Ice Cream
In a blender, combine all the ingredients for the ice cream except the coconut oil. Blend on high speed until smooth. With the motor running on low speed, drizzle in the coconut oil and blend until the mixture is emulsified.
Ice cream machine method: Transfer the mixture to the ice cream canister and churn according to manufacturer's instructions.
No-churn method: Transfer the mixture into a wide flat metal surface, such as a baking sheet, and place in the freezer. Scrape the mixture every few hours to encourage smaller ice crystals and a smoother texture.
For Winter Squash Brownies
Follow the recipe for Sweet Potato Fudge Brownies but replace the sweet potato with winter squash puree. There is also a grain-free paleo option provided.
In a blender, blend the hazelnuts on high speed for 3-5 minutes, or until it reaches a butter consistency. Add the remaining ingredients and blend to combine. Taste and adjust the seasoning (cacao, vanilla, salt) as necessary.
Store Rawtella in an airtight container at room temperature. Best consumed within 3 months (not that it will last that long!).
Place a brownie on a plate (best to reheat before serving). Top with a scoop of ice cream and drizzle with Rawtella.
Pumpkin Recipe Roundup
This is a collection of my favourite pumpkin recipes. Click on the picture to view the recipe. All are vegan-friendly, gluten-free and refined sugar-free. Thank you and wishing you a bountiful thanksLIVING!