Sean Sherman

Maple Squash Sorbet with Cranberry Sauce

Čhaŋháŋpi Tiktíča na Wagmú Čhaȟsníyaŋ nakúŋ Watȟókeča T’áğa Yužápi

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

This sorbet has plenty of body, yet is light and fresh-tasting. People are always surprised by how creamy and unctuous it tastes, but you won’t leave the table feeling weighed down.

Ingredients

  • 2 pounds butternut squash
  • 1¼ cups maple syrup
  • ¼ cup

Method

Preheat the oven to 325°F. Cut the squash in half lengthwise, remove the seeds, and place on a baking tray, cut side down. Add a little water to the tray and bake until the squash is fork tender, abou