Simple Squash Pudding Cups

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 1/2 cups roasted butternut squash puree
• 1 1/4 cups whole milk
• 1/4 cup pure maple syrup
• 3 tbsp cornstarch
• 2 large egg yolks
• 1 tsp vanilla extract
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 1 tbsp unsalted butter
• 2 tbsp toasted pumpkin seeds
• 8 slices thin apple slices for garnish

Instructions

1. 1If starting from raw squash, roast peeled cubes at 400°F until very soft, then puree until completely smooth and measure out the needed amount.
2. 2In a medium saucepan whisk the squash puree, milk, maple syrup, cinnamon, nutmeg, and salt until no lumps remain.
3. 3In a small bowl whisk the egg yolks with the cornstarch until smooth and pale.
4. 4Warm the squash mixture over medium heat until it just begins to steam, stirring often.
5. 5Temper the yolks by slowly whisking in half a cup of the hot squash mixture, then pour the tempered yolks back into the saucepan.
6. 6Cook over medium-low heat, whisking constantly, until the pudding thickens and large bubbles appear, about 4 to 6 minutes.
7. 7Remove from heat and whisk in the butter and vanilla until glossy and fully incorporated.
8. 8Divide the hot pudding among four small cups or ramekins.
9. 9Press a piece of parchment or plastic wrap directly onto the surface of each to prevent a skin from forming.
10. 10Chill in the refrigerator for at least 2 hours until fully set and cool.
11. 11Just before serving, top each cup with a few toasted pumpkin seeds and thin raw apple slices for crunch and freshness.
12. 12Serve cold straight from the cups.