Butternut pudding

1 cup dark brown sugar or maple syrup
1 tablespoon honey
1/4 cup blackstrap molasses
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon "cake spice"
1 teaspoon sea salt
1 pound of seeded, roasted, and peeled butternut, pureed
1 cup whole cream milk
1/2 cup sour cream
3 large eggs, beaten to blend

Whisk together the sugars, salt, and spices in bowl until smooth.

Blend in the pureed squash, cream, sour cream and whipped eggs.

Pour into a buttered casserole dish.

Bake until the center is almost set, about 55 minutes, depending on the depth of the casserole.

I like to break up a bar of dark chocolate into it just before I put it in the oven ... YUM!