Roasted Squash Pudding

Roasted squash pudding leans on an American autumn habit of turning sweet winter squash into silky desserts. Butternut is roasted until soft and caramelized, then whisked with maple, milk, and warm spice for a gentle, custardy finish.

Serves 4 · 15 min prep · 75 min cook

Estimate for one serving

• 220 cal
• 8g protein
• 36g carbs
• 6g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 1 1/2 cups whole milk
• 3 large eggs
• 1/3 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 tsp unsalted butter for greasing

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
2. 2Halve the squash lengthwise, scoop out the seeds, and place the halves cut-side down on the sheet.
3. 3Roast until the flesh is completely soft and lightly caramelized at the edges, about 35 to 40 minutes; a knife should slide through with no resistance.
4. 4Let the squash cool just enough to handle, then scoop the flesh into a blender, discarding the skin.
5. 5Add the milk, eggs, maple syrup, cornstarch, cinnamon, nutmeg, vanilla, and salt to the blender and puree until silky smooth with no stringy bits.
6. 6Lightly grease a 8-inch square baking dish or four individual ramekins with butter.
7. 7Pour the squash mixture into the prepared dish, tapping gently on the counter to release any air bubbles.
8. 8Reduce oven temperature to 350°F and bake the pudding until the center is just set and a thin knife inserted comes out mostly clean, 30 to 35 minutes.
9. 9Cool on a wire rack for 15 minutes so the pudding firms further, then serve warm or chill for later; the texture becomes denser and more custard-like when cold.
10. 10Store leftovers covered in the refrigerator up to four days for easy meal-prep desserts.