Roasted Butternut Squash Sauteed Apples and Toasted Walnut Crepes with Cinnamon Gelato
Ingredients
- 1 1/2 cups medium-diced butternut squash
- Extra-virgin olive oil
- Kosher salt
- 2 to 3 tablespoons butter
- 2 Granny Smith apples, peeled and medium diced
- 1/4 cup brown sugar
- 1/4 cup bourbon
- 1/2 cup apple cider
- 1/2 cup walnuts, toasted and chopped
- Basic Crepes, recipe follows
- Cinnamon Gelato, recipe follows
- Powdered sugar, for dusting
- 1 cup all-purpose flour
- Pinch kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup club soda
- 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
- 2 1/2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 cinnamon sticks
- 6 egg yolks
Instructions
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