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Get a fresh squash from the produce section of your supermarket. Then cut it in half and coat the fruit side with olive oil. Place the fruit side down (skin up) and put in oven at 425 for 45 minutes. Scoop out butternut squash, take out seeds and strings. Beat eggs lightly in a bowl. Put butternut squash, eggs, milk substitute, maple flavor, stevia into a bowl. I love stand mixers, if you don't have one, its a great investment :) Beat ingredients for about 3 to 4 minutes. You will get lots of butternut squash string on your beaters....chuck it! You want the creamy, yummy fruit blended well! 

Next, fix the gluten-free pie crust mix as directed. When you have a pie crust completed in your pie dish, place the butternut squash mixture in the pie. 

Bake at 425 degrees for 10 to 15 minutes, then 350 degrees for 30 to 40 minutes. When the crust is golden brown, you're done! Cool and EAT!

Butternut Squash Pie

So I'm a huge fan of pumpkin and I had a bunch of butternut squash I needed to do something with. So I figured, why not butternut squash pie?

Recipe:
4 cups of butternut squash (see below)
3 eggs
1.5 cups of milk or milk substitute
2 teaspoons of maple flavor OR 1/4 cup real maple syrup
15 drops of Stevia
1 package of Bob's Red Mill Gluten Free pie crust mix (this one is my fav, you can use your fav!)

Vanilla Cherry Chocolate Chip Ice Cream

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The best summer dessert around? You got it, ice cream! Top that with fresh, homemade ice cream (add in a beach here if available) and you have a dessert that will make your taste buds sing for the entire day long!
Ice Cream Mixing Tips
When making homemade ice cream, I've found these tips really useful to get good, consistent ice cream:
  • add about 1-2 inches of ice to every layer of rock salt
  • make sure to add rock salt every time you add ice
  • add ice to about 3/4 of the way up your ice cream container
  • do not overfill the ice in your ice cream maker
  • check your ice cream about every 10 minutes
  • scrape hard ice cream off the sides
  • making ice cream outside in the winter using ice and snow is the easiest way to make ice cream
  • leave excess water in the barrel of the ice cream maker unless you need the space for more ice
  • make sure to wipe the opening of the ice cream maker before you open the vat where your ice cream is to check it so you don't get rock salt in your ice cream!
Recipe
2 cups frozen cherries (I prefer organic)
1 1/2 cups of chocolate chips
2 Hershey's bars shaved into small pieces
2 cups milk
1 1/2 cups sugar (or use stevia 3 tablespoons)
1/2 teaspoon salt
3 teaspoons vanilla extract
2 cups (1 pint) half and half
4 cups cream
box of ice cream salt

Directions: Scald milk until bubbles form around edge. Remove from heat and add sugar and salt, stirring until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Put into your fav ice cream maker. (see mixing tips on left) Mix until ice cream looks like soft serve (about 25 minutes) then add cherries, chocolate chips and shaved chocolate (you can easily shave it with a cheese grater) and stir for another 5 to 10 minutes. If you have an electric ice cream mixer and its making weird sounds, that means the ice cream is thick enough and you can stop mixing. Freeze ice cream in containers for about 2 hours before frozen. Enjoy!