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

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