butternut squash pudding

Ingredients:
 
1/2 small butternut squash
2 cups milk
1/3 cup yellow cornmeal
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 large pinch of salt
1 tbs butter
1/4 cup packed brown sugar
2 tbs molasses


Preparation:


Preheat oven to 350F.  Place squash half cut-side down on baking sheet.  Bake 1 hr, then cool down.  Scoop the flesh out and puree in food processor.
Reduce oven temperature to 275 F.  Coat a 1 quart baking dish with spray oil.
Wish together milk, cornmeal, ginger, cinnamon, nutmeg, and salt in saucepan.  Cook over medium heat 10 minutes or until thickened.  Remove from heat, and blend in butter.  Stir in squash puree, brown sugar and molasses.  Pour into prepared baking dish, bake uncovered for 1 1/2 hrs or until a knife inserted comes out clean.
Serve alone or with vanilla ice cream.