Maple Squash Pudding

A winter squash (or pumpkin)-based treat for warmer weather, or any time you like pudding. This is quick to make, especially if the squash is already cooked, but needs time to chill. For a richer pudding, substitute cream for a bit of the milk. Serve topped with whipped cream and/or a little pinch of cinnamon if you want to jazz it up.

3 eggs, beaten
2 1/2 cups milk (whole is best, but use what you like)
2 cups pureed cooked winter squash or pumpkin
1/3 cup maple syrup (grade B is best)
1 tsp vanilla extract (optional but good)
Pinch of salt
1/3 cup all-purpose flour
1 Tbsp butter

Combine the eggs, milk, squash, maple syrup, vanilla extract, and salt in a large bowl and whisk until smooth.

Place the flour in a Dutch oven and put it on the stove. Turn on the heat and whisk in the squash mixture. Continue to whisk constantly over medium heat until all lumps are gone. Continue to cook, stirring constantly, for about 10 minutes, until the mixture thickens.

Pour the pudding into the serving dish or dishes of your choice (one large or else individual). Cover and refrigerate until chilled. If you want to avoid a skin forming on the top, place plastic wrap directly on the surface of the pudding.

Serves about 6.