3/4 cup packed coconut sugar
3 tablespoons corn starch
1 cup roasted butternut squash purée
2 cups half and half or full fat coconut milk
pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons butter or coconut oil, cut into pieces
Whisk the coconut sugar and corn starch. Combine the squash purée, half and half, the coconut sugar mixture, pinch of salt, and egg yolks in a blender. Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan.
Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly. Turn heat to low, and continue cooking and stirring until pudding is thick but still pourable. Strain through sieve one more time Stir vanilla extract and butter or coconut oil into the hot pudding until completely incorporated.
Let pudding cool to warm. Cover and refrigerate until cold. Serve with whipped cream or coconut whip.