1 cup cream
1 cup butternut squash puree
1 tbsp unsulphered molasses
1/2 tsp cinnamon
1/2 tsp nutmeg
Soft butter for greasing
1/2 c hazelnut pieces, lightly toasted
1 tbsp brown sugar
1 tbsp whole wheat flour
1/3-1/2 stick melted butter
Cook butternut squash until tender and puree until smooth.
Strain if desired and allow to cool to room temperature. Toss nuts in a skillet over medium heat, shaking often to prevent burning. Allow to toast until lightly golden and aromatic.
Preheat oven to 375 degrees and grease the bottoms of four ramekins with softened butter. In your food processor, pulse hazelnut pieces, flour, and brown sugar to combine, avoiding turning nuts into dust. Add melted butter and combine until just moist. You should have a nice crumbly mixture.
Divide hazelnut mixture into four even portions and press into the bottom of each ramekin. Bake 10-15 minutes or until crust browns. Allow to cool completely.
Combine eggs, cream, butternut squash puree, molasses, cinnamon, and nutmeg well. Fill ramekins half way. Bake ramekins in a water bath 20 minutes or until nearly set. Allow to cool to finish setting before serving.