After we asked you to share your best holiday recipes, we received many tempting entries for celebrating Valentine’s Day, St. Patrick’s Day, Thanksgiving, and so many other special days. Margee Berry won second prize in our recipe contest with this fall-themed dish!
CAKES:
2 ½ cups peeled, cubed butternut squash
1 tablespoon plus ¼ cup maple syrup
1 teaspoon olive oil
1 cup evaporated milk
1/3 cup sugar
2 teaspoons cornstarch
½ teaspoon pumpkin pie spice
2 eggs
TOPPING:
1 cup fresh or frozen cranberries
¼ cup chopped, pitted dates
3 tablespoons maple syrup
1 tablespoon brown sugar
1/3 cup chopped pecans
For cakes:
- Preheat oven to 350 degrees 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.
- 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.
- 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.
- 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.
For topping:
- 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. Makes 8 servings.
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