Butternut Squash Indian Pudding

• 1/2 small butternut squash
• 2 cups 1% milk
• 13 cup yellow cornmeal
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 18 tsp. ground nutmeg
• 1 large pinch salt
• 1 Tbs. butter
• 1/4 cup packed dark brown sugar
• 2 Tbs. blackstrap molasses

1. Preheat oven to 350 degrees F. Place squash half cut-side down on baking sheet.
2. Bake 1 hour.
3. Cool.
4. Scoop flesh from skin, and puree in food processor.
5. Reduce oven heat to 275 degrees F. Coat 1-qt.
6. baking dish with cooking spray.
7. Whisk together milk, cornmeal, cinnamon, ginger, nutmeg, and salt in saucepan.
8. Cook over medium heat 10 minutes, or until thickened.
9. Remove from heat, and blend in butter.
10. Stir in squash puree, brown sugar, and molasses.
11. Pour into prepared baking dish, and bake, uncovered, 1 1/2 hours, or until knife tip inserted in center comes out clean.

butternut squash, milk, yellow cornmeal, ground cinnamon, ground ginger, ground nutmeg, salt, butter, brown sugar, molasses

Taken from www.vegetariantimes.com/recipe/butternut-squash-indian-pudding/ (may not work)