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I used the squash in the picture above. I had a lot of squash to get rid of! A friend who had tasted the dessert on a cruise came home and told me about it. I normally ignore people's requests for ice cream flavours because of the challenge of making something that tastes like what they remembered and loved. This time, with my huge squash sitting in the basement waiting to be eaten, I thought I would give it a go. It was a triumph. The roasted pumpkin seed oil was essential.

This has reminded me of one of my favorite dessert recipes, a s'mores pie which uses Ras El Hanout in the meringue from the book Wild Sweetness by Thalia Ho. I made it a couple of years ago for Christmas and my family still asks me about it. I need to make that again sometime soon I think

What kind of squash did you use, my guess is butternut. Nice color, almost could be mistaken for coffee in appearence, No small task Tekebo, knowing your desire for originality it doesn't surprise me it came out well. I would of gone to the market and looked for frozen pudding, passed it off with a story saying it was an ancient Egyptian favorite and served it with walnuts. My compliments, we're actually not that far apart.

I scream you scream... Squash ice cream. Very unique desert idea.