- 2 10 ounce packages thawed frozen butternut squash puree
- 1 14 ounce can coconut milk
- 4 eggs
- 1/2 cup pure maple syrup
- whipped cream
Preheat oven to 325°. Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cream.