1cupvanilla cookiescrushed (Chessman or Nilla Wafers)
In a large bowl mix together squash, cinnamon, clove, and nutmeg.
Mix in pure maple syrup, sweetened condensed milk and brown sugar.
Place in a saucepan and heat until warm and sugar dissolve. (do not boil)
Remove from heat and stir in vanilla extract. Taste and adjust seasonings if desired. Set aside and let cool completely.
In a separate bowl, beat heavy whipping cream until fluffy with stiff peaks.
Gradually fold whipped cream into cooled squash mixture, just until incorporated.
Fold in cookie pieces.
Pour in ice cream container and freeze overnight.
To roast a buttercup squash, cut it in half widthwise. Remove the seeds and discard. Place it cut side up on a foil-lined baking sheet with a little water in the bottom of the pan. Roast in a 375 F. preheated oven for 45 minutes.