Indian Pudding

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Butter 6 12-ounce ramekins.
3. 3
   Bring a pot of water to a boil for a hot-water bath.
4. 4
   In a large mixing bowl, whisk together the squash puree, eggs, spices, and salt; set aside.
5. 5
   In a medium saucepan, bring the milk, syrup, molasses, and butter to a simmer.
6. 6
   While whisking, slowly add the cornmeal.
7. 7
   Cook, whisking, until the mixture thickens, 5 to 7 minutes.
8. 8
   While whisking, pour the hot milk mixture into the reserved squash mixture.
9. 9
   Whisk until well combined.
10. 10
    Divide the mixture equally among the prepared ramekins, and place in a roasting pan.
11. 11
    Transfer pan to the oven; pour boiling water into the pan to reach halfway up the sides of the ramekins.
12. 12
    Bake until the pudding is firm to the touch, about 1 hour.
13. 13
    Remove the ramekins from the pan, and serve warm with a scoop of ice cream.
14. 14
    Preheat the oven to 400F.
15. 15
    Place the squash halves, skin side up, on an oiled rimmed baking sheet.
16. 16
    Bake until fork tender, about 1 1/4 hours.
17. 17
    Remove from the oven.
18. 18
    Turn over; let stand until cool enough to handle.
19. 19
    Scoop the flesh into a food processor, and discard the skin.
20. 20
    Puree until smooth.
21. 21
    Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.