Butternut Squash Frozen Yogurt

I am a recipe follower. I am not an innovator. I don't create new recipes, mostly because I feel like I'm still learning to cook and don't yet have the confidence to go out on my own. Normally, I'm not afraid to try new things and fail, because I don't feel like there's a lot to lose. New haircut? Why not! It'll grow back!

But I'll often try new recipes when company is coming over, just because I like to experiment. My thinking is, "Hey, it made it into this book. Somebody had to have tried it and liked it!" Note that this has not always been the case, apparently (I'm talking to you, Joy of Cooking).

But what if I try to make something up on my own and fail? The result is a bunch of wasted food, and I hate that idea.

We were at Fiji Yogurt for a school fundraiser last week, and I tried some Pumpkin Yogurt. I thought it was quite tasty (along with the other three flavors that made their way into my bowl), but didn't give it another thought. Until I noticed that I still had some Squash Puree, in my unending effort to get the kids to eat more veggies. It's so creamy and flavorful; I could have sworn they'd eaten this before. But instead, I'd been taking it for lunches this week, and was, sigh, kind of tired of it. I wondered aloud yesterday morning to my husband if I could make Butternut Squash Frozen Yogurt. He didn't say No, but I could feel it hanging in the air: "Pumpkin yogurt? Bleh..."

So yesterday afternoon, when my friend and I were emailing about that night's dinner menu for our weekly Family Night get together, I offered to bring Gingerbread for desert. It was on the Weekly Menu, so I had all the ingredients. Yay for no last-minute rushed trip to Trader Joe's for a packaged desert! She responded with a request for vanilla ice cream or whipped cream - which got me to thinking (again) about Butternut Squash Frozen Yogurt.

I quickly Googled "pumpkin yogurt" and "how to make frozen yogurt." My biggest issue: no ice cream maker. But apparently, if you use a hand mixer at 30 - 45 minute intervals, it'll be just as creamy.

I had made the puree with sweet spices, rather than savory, my usual choice, in an effort to entice the kids. So it was all prepped and ready to mix with my handmade yogurt. For the yogurt, most links recommended using Greek-style yogurt, which is thicker and results in a creamier frozen yogurt. I strain a lot of the whey out of my yogurt, which gives it the same consistency.

Since we didn't have enough time for it to freeze all the way, it was more of a custard consistency, which was quite nice over the Gingerbread. Overnight, it had a chance to freeze nicely, and the result was delicious. Even the kids liked it!

Butternut Squash Frozen Yogurt

2 c. whole milk yogurt, Greek style
2 c. roasted butternut squash puree (spiced with cinnamon, allspice)
1 Tbsp. lemon juice
1/4 c. sugar
1 Tbsp. vodka or Bourbon vanilla

1. In a glass bowl with a lid, mix all ingredients with a rubber spatula.
2. Cover and place in freezer.
3. In 30 - 40 minutes, take out and mix with a hand mixer. Put back in freezer.
4. Repeat Step 3 every 45 minutes, until you have the consistency and hardness you want. You'll probably need about 3 - 4 hours.