Ingredients

serves 6

　　4 tablespoons unsalted butter, plus more for the ramekins, room temperature

　　1 1/2 cups Roasted Butternut Squash Puree (recipe follows)

　　6 large eggs

　　1/2 teaspoon ground ginger

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/2 teaspoon salt

　　4 cups milk

　　1/2 cup pure maple syrup

　　1/4 cup unsulfured molasses

　　1/2 cup yellow cornmeal

　　1 pint vanilla ice cream

　　

Roasted Butternut Squash Puree

3 pounds butternut squash, halved and seeded

　　Canola oil, for baking sheet

　　(makes about 2 1/4 cups)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.