Butternut Squash Pudding

Ingredients

• 3/4 cup packed light brown sugar
• 3 tablespoons corn starch
• 1 cup roasted butternut squash purée
• 2 cups half and half
• Pinch of salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons butter, cut into pieces

Preparation

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