Think: a lighter-than-usual pumpkin pie, with a smoother, gentler taste, and without the crust. A perfect early-winter dessert. Easy to put together. Rich and satisfying to eat. Buttercup squash won't keep like potatoes and apples. This is a highly rewarding way to help utilize an abundant squash harvest before it goes to waste.

-Alan Wagener

• 3 cups baked buttercup squash
• 2 cups milk
• 2 cups half and half or light cream
• 6 eggs
• 1/2 to 3/4 cup maple syrup (depending on sweetness desired)
• 2 Tbsp. molasses
• 3/4 tsp. salt
• 2 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 3/4 tsp. ginger
• 3/4 tsp. ground cloves
• 3/4 tsp. mace

• 1 cup whipping cream
• 1 tsp. vanilla extract

Pour into a glass or corningware baking dish. Using an 8 or 9 inch dish, it will be 2-3 inches thick. Bake at 350 F. till done (30 to 45 min.) - When you shake it, it will wiggle but there won't be any waves. It should swell a bit.

Whip the cream till soft peaks form. Fold in the vanilla.

Scoop portions of the pudding into bowls and serve warm, with whipped cream. Serves six.

Enjoy!