Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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Comments (10)
I really enjoyed this treat. I made it with pumpkin since I did not have any butternut squash. My daughter thought it tasted like bananas, but I felt it was a good substitute for ice cream when I get the urge for it It was really hard. I think I’d let the squash not get so hard. It was hard on the motor of my vitamix.
I must have frozen my butternut too long. It was hard as a rock and it had to let it thaw several hours in order to be able to make the recipe. We loved the butternut pecan nice cream. Next time I will “barely” freeze the butternut.
Thanks so much for the great recipe!!!
I’m allergic to banana. What can I use to substitute?
White flesh sweet potatoes!
Dates are often a good substitute for bananas. I’ll bet, in this recipe, dates would be terrific!
My daughter, who doesn’t like bananas, substitutes cooked golden beets. She makes a big batch of them in the Instant Pot and freezes them to use when she wants them.
Sounds delicious! Is there a banana substitute by any chance. Sometimes blended bananas don’t agree with me.
Thanks!
Haven’t tried it, but the two are pretty interchangeable in most recipes. I think I might just do that myself. I love almost anything with pumpkin in it.
Can we sub pumpkin puree?
Jen, yep, pumpkin puree will work just fine. Canned pumpkin puree is often made from butternut squash anyway.