Butternut Squash Pudding

This got rave reviews tonight.  The kids kept coming back to the table, eating bites of it out of the pan.  I'll most definitely make it again.  I followed the recipe pretty much as is, but used ghee instead of butter. I'm not sure how "legal" vanilla is....some say yes, others no.

Filling

1 small butternut squash

1-2 Tbs. honey

2 Tbs. ghee (or butter if you can have it)

1 egg

2 tsp. vanilla extract

Glaze

2 Tbs. ghee (or unsalted butter)

1/4 cup honey

1/4 tsp. salt

3/4 cup chopped pecans

Bake whole butternut squash in 350 degree (F) oven until fork-tender, about 40 minutes. When cool enough to handle, cut in half and remove seeds, pulp and skin. Shred or mash the flesh into a bowl. Mix in remaining ingredients for filling. Spread in a greased 8 inch square baking dish.

I'd consider this a Full dish due to the honey and vanilla.  You could eat it in Stage 4 if you weren't worried about limiting honey.