A group of coworkers put on an "Iron Chef" competition between two teams of cooks. The rules did not allow us to bring recipes along but allowed us to bring key favorite ingredients; among other things, I brought along my maple syrup and cardamom. The secret ingredient was squash. I improvised this sauce loosely based on one my mother makes, and served it drizzled over roasted acorn squash topped with slivers of manchego and granny smith apple. <br /> <br />The contest was tied after the appetizer and entree courses, and this dessert won the day for my team! And has been eliciting plenty of oohs and ahhs ever since. <br /> <br />I should note that I have since more often served it with poundcake or fruits than acorn squash. It's particularly tasty drizzled over bananas and peaches and sprinkled with toasted nuts. Shown here with roasted apples (lemon juice and cardamom seeds, if you want to try), whipped cream, and pistachios.

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