Recipe information
Yield
serves 6
Ingredients
Roasted Butternut Squash Puree
Preparation
Step 1
Preheat the oven to 325°F. Butter 6 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together the squash puree, eggs, spices, and salt; set aside.
Step 2
In a medium saucepan, bring the milk, syrup, molasses, and butter to a simmer. While whisking, slowly add the cornmeal. Cook, whisking, until the mixture thickens, 5 to 7 minutes.
Step 3
While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan.
Step 4
Transfer pan to the oven; pour boiling water into the pan to reach halfway up the sides of the ramekins. Bake until the pudding is firm to the touch, about 1 hour. Remove the ramekins from the pan, and serve warm with a scoop of ice cream.
Roasted Butternut Squash Puree
Step 5
Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
Step 6
Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.
