Butternut Pudding

20 ounces butternut squash puree
1 14-ounce can coconut milk
4 eggs
1/2 cup real maple syrup
Whipped cream

Preheat oven to 325. Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake 1 hour. Top with whipped cream.


Pureed pumpkin or butternut squash

Preheat oven to 325. Cut the pumpkin or squash in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.