Autumn Creme Pots

Directions

1. 1
   Heat the oven to 160°C (320°F). Chop squash in half and roast the squash for approximately 45 minutes, until soft. Remove and scoop out 1 cup.
2. 2
   Turn oven down to 145°C (about 300°F).
3. 3
   In a heavy saucepan, gently heat the cream and milk; do not bring to a boil.
4. 4
   In a food processor, add the yolks, sugar, roasted squash, vanilla and maple syrup, if using. Mix until light in color and well combined, about 1 minute. With the food processor running, slowly add the milk mixture, and then mix for another minute.
5. 5
   Pour the mixture into 6 small baking ramekins. (We only had two ramekins, and used espresso cups for most of them). Place the ramekins/cups in a large glass baking dish and fill the baking dish with boiling water. Bake for 20 - 25 minutes, until the middles are still jiggly. The actual time will depend on how big your ramekins are.
6. 6
   Cool 1 hour on the counter then in the fridge 24 hours.
7. 7
   Serve with a dollop of heavy cream on top and vanilla ice cream on the side!