Joh Kobuko, Kitchen on Common

1 small  Butternut Squash

1/2  cup Maple Syrup

1 Tbsp   Butter

pinch     Salt

5 large   Eggs

1/4 cup  Granulated Sugar

2 cups    Half & Half

1    Vanilla Bean, split and scraped (or 1 tsp. vanilla extract)

1/2 cup  Heavy Cream, for whipping

1 Tbsp.  Powdered Sugar

1 sprig   Fresh Sage, chopped very fine

Pre-heat oven to 325 degrees.

Peel and seed the butternut squash and cut into 1” pieces.

Combine the squash, maple syrup, butter and salt in a baking dish and cover with a lid or aluminum foil.

Cook covered in the oven for about 15-20 minutes.

Remove the cover in order to reduce some of the liquid and cook an additional 15-20 minutes  until the squash is very tender.

While the squash is still warm, puree in a food processor until very smooth.

Over medium heat warm the half & half with the vanilla in a small sauce pot until small bubbles form around the edges.

Whisk the eggs and granulated sugar in a mixing bowl until the sugar is dissolved and the mixture is a pale yellow color. While whisking, slowly add the warmed half & half to the eggs a 1/2 cup at a time. Mix in the butternut squash puree and divide among 6 ramekins.

In a baking dish or roasting pan large enough to hold the ramekins, add enough water to reach halfway up the sides of the custards.

Cover the entire baking dish and place in the 325 degree oven. Bake for 35-45 minutes until the custards are just set at the edges; the center will jiggle slightly  when gently shaken. Remove from the water bath, let cool, and then chill for at least 2 hours.

Whip the heavy cream with the powdered sugar until soft peaks form.

Fold in the finely chopped sage and spoon over the top of the custards.