In order to get the proper smooth, "melt-in-your-mouth" quality, ice cream needs something to absorb the water in the mix. /the old-timers used eggs. Commercial makers use a variety of gums. Just recently, on a whim, I discovered that Butternut squash makes an excellent thickener for ice cream - and lends a delightful flavor as well. Here's a rich, smooth, fast-freezing ice cream. Naturally sweetened, the maple syrup, squash and cream create a synergy that is more than the sum of its parts.

-Alan Wagener

• 3 cups baked buttercup squash
• 2 cups milk
• 2 cups half and half or light cream
• 1/4 to 3/4 cup maple syrup (depending on sweetness desired)
• 1/2 tsp. salt
• 2 tsp. vanilla extract

Pour into an ice cream maker and freeze.

Enjoy!