From market to table…
I bought this squash at one of the farmers markets here in St. Louis. The farmer said it’s great for a soup, but I had other plans for this beauty! The squash tasted like a cross between butternut squash and pumpkin, but a bit sweeter.
The red, green and orange of this gelato reflect the festive colors of the Fall holidays.
I brought this and the oatmeat wheat bread in the previous post to my friends’ Thankgiving feast.
Roasted Curry Squash Gelato w/ Pistachios and Candied Red Bell Pepper
1 6 pound curry squash
1/2 cup candied red bell pepper
1 cup unsalted dry roasted pistachios
2 cups roasted curry squash pulp (follow same procedure as roasted pumpkin)
1/2 cup sugar
6 large egg yolks
1 quart half & half
**For candied red bell pepper, use 1 pepper and half the amount of sugar, cider vinegar and water. Follow the same procedure as in the candied jalapeno post
***Stir pistachios into candied red bell pepper before adding to gelato
1) Puree squash in food processor w/ a small amount of half & half
2) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow
3) Place half & half in a heavy pot and heat until scalded
4) Very slowly add warm half & half to egg/sugar mixture so as not to curdle the mixture
5) Place bowl w/ mixture over a pot of simmering water, stirring continuously until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling
6) Whisk squash puree into cooling mixture
7) Once cool, refrigerate mixture for at least 4 hours or overnight