Weekly Recipe #100: Coconut Squash Pudding

Here it is mid-January, the roads are iced over and our yards are slushy with half-melted snow -- and so we continue to think about putting together comforting, toasty meals. Roasting winter squash can be an excellent way of supplying heat to the house on a chilly evening.

This aromatic recipe comes from our chef and baker Rita Panton, who writes, "My pudding is a relative to pumpkin pie, incorportaing coconut milk and varying the spices. I make the delightful pudding in ramekins for individual servings, but it can also be tasty if poured into a pie shell."

Coconut Squash Pudding
(Serves 8)

 1 1/2 cup squash puree (kabocha, red kuri, hubbard, or butternut)
1 cup coconut milk, canned
4 large eggs
1/2 cup brown sugar, packed
1/4 tsp. cloves
1/4 tsp. ginger
1/2 tsp. cinnamon
6 cardamom pods, crushed
1/2 tsp. salt
1/4 tsp. nutmeg

 Preheat oven to 400 degrees.

1. Begin by cutting the squash in half and placing flat side down on a sheet pan. Roast for 30-45 minutes. The squash will be soft when poked. Once you remove it from the oven, reduce the heat to 350 degrees.

2. Allow the squash to cool slightly, and then remove the skin, puree the squash in a food processor and set aside.

3. Heat coconut milk in a saucepan on low heat. Steep the cardmom pods for 10 minutes. Strain.

4. Combine all ingredients in food processor, stand mixer or bowl. Mix well.

5. Divide mixture between ramekins and bake for 40 minutes, or until just barely set.