Restaurants›Thames Street Oyster House›Autumn Sundae Recipe

Autumn Sundae Recipe

Inspired by Thames Street Oyster House
Time1h
Serves4

caramel ice cream, pizzelle cookie, spiced hubbard squash, pear butter, toasted pecans, whipped cream

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Ingredients

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Ice Cream

Pizzelle Cookie

Spiced Hubbard Squash

Pear Butter

Toasted Pecans

Whipped Cream

Method

Spiced Hubbard Squash

1

Prepare the Squash

Preheat the oven to 375°F (190°C). Cut the Hubbard squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.

2

Season the Squash

In a small bowl, mix together the cinnamon, nutmeg, brown sugar, and melted butter. Brush this mixture over the flesh of the squash.

3

Bake the Squash

Bake the squash in the preheated oven for about 30-40 minutes, or until tender. Once done, scoop the flesh into a bowl and mash it lightly. Set aside.

Toasted Pecans

4

Toast the Pecans

In a skillet over medium heat, add the cup of pecans. Toast them for about 5-7 minutes, stirring frequently, until they are fragrant and golden brown. Remove from heat and let cool.

Whipped Cream

5

Make the Whipped Cream

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until soft peaks form. Be careful not to overwhip.

Assembly

6

Assemble the Sundae

In a serving bowl, start by adding a scoop of caramel ice cream. Next, layer in the spiced Hubbard squash, followed by a spoonful of pear butter. Crumble a pizzelle cookie on top, then sprinkle with toasted pecans. Finish with a generous dollop of whipped cream.