Autumn Creme Pots

Heat the oven to 160ºC (320ºF). Chop squash in half and roast the squash for approximately 45 minutes, until soft. Remove and scoop out 1 cup.

Turn oven down to 145ºC (about 300ºF).

In a heavy saucepan, gently heat the cream and milk; do not bring to a boil.

In a food processor, add the yolks, sugar, roasted squash, vanilla and maple syrup, if using. Mix until light in color and well combined, about 1 minute. With the food processor running, slowly add the milk mixture, and then mix for another minute.

Pour the mixture into 6 small baking ramekins. (We only had two ramekins, and used espresso cups for most of them). Place the ramekins/cups in a large glass baking dish and fill the baking dish with boiling water. Bake for 20 – 25 minutes, until the middles are still jiggly. The actual time will depend on how big your ramekins are.

Cool 1 hour on the counter then in the fridge 24 hours.

Serve with a dollop of heavy cream on top and vanilla ice cream on the side!