Ingredients:

• 1 Ripe Butternut Squash
• 200g of Condensed Milk
• ½ Teaspoon of Cinnamon Powder
• 350ml of Milk
• 4 Tablespoons of Cornstarch
• 100g of Crushed Walnuts
• Honey, to Taste

Instructions:

1. Begin by peeling the butternut squash, then cut it into cubes. Transfer the cubes to a saucepan, cover with water, and let them cook for about 15 minutes.
2. Drain the water from the squash cubes and add the condensed milk and cinnamon powder. Blend everything using a hand blender until the squash dissolves completely.
3. Add the milk and cornstarch to the mixture, stirring until the cornstarch is fully dissolved. Place the saucepan over medium-low heat and continue stirring until the mixture thickens.
4. Once thickened, transfer the mixture to a baking dish, spreading it evenly. Top the mixture with the crushed walnuts.
5. Refrigerate the dish for at least 5 hours to allow it to set.
6. After chilling, drizzle honey over the dessert to taste.
7. Serve and enjoy this delightful Butternut Squash Pudding with a crunchy walnut topping.