Enjoy 20% off with a $60 purchase on our Container Gardening Products this week. 

Order Your Almanac Today!

Maple-Roasted Butternut Squash Pudding Cakes

Maple-Roasted Butternut Squash Pudding Cakes
Photo Credit
Samantha Jones
The Editors
Yield
Makes 8 servings.
Category
Meatless
Puddings and Custards
Vegetables
Course
Side Dishes
Occasions
Thanksgiving
Credit
Margee Berry, White Salmon, Washington
Sources
Old Farmer's Almanac Contests
Print Friendly and PDF

These Maple-Roasted Butternut Squash Pudding Cakes won second place in our 2024 Recipe Contest! Full of delightful fall flavor, we love them as a side dish on Thanksgiving (or a Tuesday night, for that matter).

See more Thanksgiving side dishes here.

Cakes

Ingredients
2-1/2 cups peeled, cubed butternut squash
1 tablespoon plus 1/4 cup maple syrup
1 teaspoon olive oil
1 cup evaporated milk
1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon pumpkin pie spice
2 eggs
Instructions
  1. Preheat oven to 350°F. Butter or grease sides and bottoms of eight 4-ounce ramekins or custard cups. Set ramekins into a 13x9-inch baking dish. Get out a baking sheet.
  2. In a bowl, combine squash, 1 tablespoon maple syrup, and olive oil. Toss to coat, then spread squash onto baking sheet. Roast squash, turning once, for 18 minutes, or until golden.
  3. Transfer squash to a blender or food processor along with ¼ cup maple syrup, evaporated milk, sugar, cornstarch, and pumpkin pie spice. Process until smooth, scraping down the sides as necessary. Add eggs, whirl just until blended; divide into ramekins. Pour enough hot water into baking dish to come 1 inch up the sides of ramekins.
  4. Bake for 25 to 30 minutes, or until cakes are just set and tops are golden. Remove ramekins from water and let cool slightly or come to room temperature before serving. Top each with the cranberry topping.

Topping

Ingredients
1 cup fresh or frozen cranberries
1/4 cup chopped, pitted dates
3 tablespoons maple syrup
1 tablespoon brown sugar
1/3 cup chopped pecans
Instructions
  1. In a pan over medium heat, bring cranberries, dates, maple syrup, and brown sugar to a slight boil. Stir often until cranberries start to pop. Remove from heat and stir in pecans.
About The Author

The Editors

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792. Read More from The Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Anne (not verified)

4 days 19 hours ago

I like a nice easy recipe; theses days I can buy pre-cubed Squash~the topping seems easy enough ty~