Baked Butternut Squash with Pudding
After about 10 minutes you will find that the natural juices of the squash will start to fill the pot. Toss the cubes or gently stir them every 5 - 10 minutes to cook evenly.
It will take about 30 minutes for the squash to be cooked. The cubes should be tender but not mushy. (mine were overcooked this time)
Using a slotted spoon move the cubes to a baking dish leaving the syrup in the pot. Sprinkle the pecans on top of the squash if using them and set aside.
To the syrup in the pot over medium heat add 2 cups milk.
In a measuring cup stir together the remaining 2 cup milk, vanilla and the cornstarch.
Bake till top is lightly browned; about 20 - 30 min.
Chill and serve cold, but some people like it warm.