- One 2-pound butternut squash
- 1 cup sugar
- 2/3 cup water
- One 2-inch piece fresh ginger, sliced
- One 3-inch cinnamon stick
- 8 peppercorns
- 5 whole cloves
- 1/2 nutmeg, finely grated
- 3/4 cup apple cider
- 1 tablespoon maple syrup
How to make this recipe
- Preheat the oven to 400°. Cut the squash in half lengthwise, scoop out and discard the seeds, and place on a baking sheet, cut-side down. Pour about 1 cup water around the squash and bake until the squash is tender when pierced with a knife, about 45 minutes. (Check the water halfway through baking; if it has evaporated, add some more.) Remove the squash from the oven and set aside to cool. Once the squash is cool, scoop out the flesh and put in a blender.
- Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Cook, stirring gently with a wooden spoon, until most of the sugar is dissolved. Brush down the sides of the pan with a wet pastry brush and bring to a simmer. Add the ginger, cinnamon, peppercorns, cloves and nutmeg. Cover and simmer gently for 2 minutes. Remove from the heat and let cool, uncovered.
- Pour the cooled syrup through a fine-mesh strainer into the blender. Discard the spices. Add the cider and maple syrup and blend until smooth.
- Freeze the mixture in an ice cream machine according to manufacturer's directions, then transfer to an airtight container and put in the freezer to harden, at least 3 hours.
The sorbet can be made 3 days ahead.