Butternut Squash & Hazelnut Bouchons with Toasted Nutmeg Ice Cream

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I stir in the tranquil dawn. Eyes heavy laden with bridled sleep. Limbs subdued as if held hostage in the flowing folds of down and cotton. Cheeks flushed after a dreamless night, supple and sensitive to the chilled air invading the room. The sun treads softly along the window pane that weeps with dew, bearing witness to the beauty of a new day. I stretch and quickly curl back into a ball like a demure feline anticipating a few more moments of rest. My eyes flutter open and I re-emerge from my hibernation. Freshly garnered thoughts tumble over each other, flooding my mind and whisking me away from the peaceful oblivion. 

It is Sunday. My day of leisure that will unequivocally end with something sweet gracing our oven racks. Vittles of some sort to bring warmth to a cool autumn day. I quickly make my way to the kitchen and slice into a ripe butternut squash, overwhelmed by its brightly colored innards. Then I emerge the halves into a roasting heat meanwhile mixing a batter of almond flour and spices. 

The squash emerges, sputtering its sweet juices. I combine its steamy flesh with my batter and pour into timbale molds dressed in brown parchment. A sprinkle of chopped hazelnuts to finish and into the oven to rise and bake until golden brown.

The bouchons emerge warm and airy. A gift awaiting its unwrapping. The folds of parchment removed, puffs of steam escape wisping into the air. I pair the bouchon with a generous dollop of homemade ice cream, peppered with freshly grated nutmeg. It only takes one bite to affirm my decision to get out of bed this morning.

So now as I write these words in the dark of the night, the crickets coo their mellifluous lullabies while the cold, bitter air lures me back under the billowy down. I close my eyes, allowing my thoughts to slowly slip away leaving my mind void and still.  I drift into a dreamless night anticipating the tranquil dawn that will come all too soon.

Butternut Squash & Hazelnut Bouchons (makes 6 bouchons made in timbale molds)

  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 2 eggs
  • 1/4 cup honey
  • 1 cup roasted butternut squash (this needs to be very soft, puree like)
  • hazelnuts, coarsely chopped

Preheat oven to 350F. Combine all ingredients in a bowl (except hazelnuts). Cut squares of parchment (I used 5 1/2 x 5 1/2 squares) and line 6 timbale molds*. Pour batter into molds all the way to the top. Sprinkle with chopped hazelnuts and place into oven for 30-35 minutes or until lightly browned. 

* I used these timbale molds. If you would rather use a muffin pan that is fine but you will need to reduce the baking time. 

Toasted Nutmeg Ice Cream

This recipe is for SCD followers or those who want to avoid lactose. For a traditional Nutmeg Ice Cream recipe visit here.

  • 1 cup of SCD legal creme fraiche (recipe below)
  • 1/4 cup water
  • 1/4 cup honey
  • 2 egg yolks, whisked
  • 1 whole nutmeg

Grate nutmeg into a shallow pan and toast over medium heat until aromatic. Remove from heat. 

Pour water, honey and egg yolks into a saucepan. Slowly heat, stirring continuously with a wooden spoon. (this prevents the egg to curdle). As the mixture heats up it will start to thicken. Coat the back of the spoon with mixture and run your finger across, if your finger print remains intact remove from heat and quickly pour through a fine mesh sieve into a bowl. 

Add the creme fraiche and toasted nutmeg to the egg mixture. ADD THE NUTMEG GRADUALLY until desired flavor is achieved. Stir until incorporated.

Pour mixture into ice cream maker and proceed according to the ice cream maker instructions.

To serve, place a dollop of ice cream in a bowl, top with a warm bouchon and enjoy!

SCD Legal Creme Fraiche

  • 2 cups of heavy whipping cream
  • 1 packet of yogourmet yogurt starter

Heat cream to 110F. Remove from heat and stir in yogurt starter. Fill two 8 ounce jars will mixture and incubate at 105F or 110F in a dehydrator or yogurt maker for no less than 24 hours. 

After 24 hours place jars in fridge and allow to cool for at least 5 hours. 

The result is a créme fraîche, similar to sour cream but thinner and not as strong and void of the lactose sugar.