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4 cups peeled and cubed butternut squash (Make sure you use butternut squash, to get the desired flavor and texture).

In a gallon size ziplock bag, MIX:

1.5 TBSP olive oil

1 tsp salt

2 tsp ground cinnamon

2 TBSP maple syrup

Add the cubed squash and coat it well.

Bake covered, in parchment paper lined pyrex dish @ 400°F for 45 mins, turning once, halfway during baking.

Let cool completely, covered.

In blender, put:

1/2 cup coconut cream

3/4 cup unsweetened Almond milk

1/2 TBSP chia seeds

Add roasted butternut squash.

Whip. Pour in glass container. Freeze for about 2 hours, until set, but not too hard. Stir before serving. Yields about 2 cups. Optional: Garnish with crumbled sliced almonds.