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1
Preheat the oven to 325F.
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2
Butter 6 12-ounce ramekins.
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3
Bring a pot of water to a boil for a hot-water bath.
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4
In a large mixing bowl, whisk together the squash puree, eggs, spices, and salt; set aside.
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5
In a medium saucepan, bring the milk, syrup, molasses, and butter to a simmer.
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6
While whisking, slowly add the cornmeal.
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7
Cook, whisking, until the mixture thickens, 5 to 7 minutes.
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8
While whisking, pour the hot milk mixture into the reserved squash mixture.
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9
Whisk until well combined.
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10
Divide the mixture equally among the prepared ramekins, and place in a roasting pan.
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11
Transfer pan to the oven; pour boiling water into the pan to reach halfway up the sides of the ramekins.
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12
Bake until the pudding is firm to the touch, about 1 hour.
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13
Remove the ramekins from the pan, and serve warm with a scoop of ice cream.
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14
Preheat the oven to 400F.
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15
Place the squash halves, skin side up, on an oiled rimmed baking sheet.
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16
Bake until fork tender, about 1 1/4 hours.
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17
Remove from the oven.
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18
Turn over; let stand until cool enough to handle.
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19
Scoop the flesh into a food processor, and discard the skin.
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20
Puree until smooth.
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21
Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.
