Ingredients
4 tablespoons unsalted butter, plus more for ramekins, room temperature
1 1/2 cup Roasted Squash Puree made with butternut squash
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
Preparation
Preheat oven to 325 degrees. Butter six 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together squash puree, eggs, spices, and salt; set aside.
In a medium saucepan, bring milk, syrup, molasses, and butter to a simmer. While whisking, slowly add cornmeal. Cook, whisking, until mixture thickens, 5 to 7 minutes.
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. Transfer to oven rack, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until pudding is firm to the touch, about 1 hour. Remove ramekins from the pan, and serve warm with a scoop of ice cream.
