Simple Baked Cinnamon Squash Pudding

Serves 4 · 25 min prep · 60 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 large eggs
• 1/3 cup pure maple syrup
• 2 tablespoons light brown sugar
• 1½ teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves

Instructions

1. 1Preheat the oven to 350°F and set four 6-ounce ramekins in a deep baking dish for a water bath later.
2. 2Peel, seed, and cube the squash into 1-inch pieces so it roasts quickly and evenly.
3. 3Toss the squash cubes with a light film of melted butter and salt, then spread on a sheet pan.
4. 4Roast the squash for 25 to 30 minutes until completely soft and lightly caramelized at the edges; it should mash easily with a fork.
5. 5Transfer the hot squash to a blender or food processor and purée until completely smooth, scraping down the sides once.
6. 6In a mixing bowl whisk the eggs, maple syrup, brown sugar, cinnamon, nutmeg, vanilla, and salt until uniform.
7. 7Stream in the milk and cream, then fold the warm squash purée into the custard base until no streaks remain.
8. 8Lightly butter the ramekins and divide the mixture evenly among them.
9. 9Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10. 10Bake 30 to 35 minutes until the centers are just set with a slight jiggle and the tops look matte rather than wet.
11. 11Carefully lift the ramekins from the water bath and cool on a rack for 15 minutes.
12. 12Serve warm or at room temperature, finishing each pudding with a tiny sprinkle of fresh thyme leaves for an herbal lift that keeps the squash bright.