Lightly spoon flour into a dry measuring cup. Combine flour and next 4 ingredients, stirring with a whisk.
Place sugar and butter in a medium bowl and beat with a mixer at medium speed 2 minutes or until creamy. Add molasses and beat until smooth. Add egg yolk and beat until well combined. Add flour mixture to sugar mixture, stirring until well combined.
Shape dough into 24 balls, about 1 ½ teaspoons each. Place 2 inches apart on 2 parchment-lined baking sheets. Flatten balls to ½” thickness with bottom of a glass.
Bake each batch for 10 minutes. Cool on pan 4 minutes on wire rack, then remove from pan. Cool completely.
3cups1/2 inch cubed peeled organic butternut squash
Butter to grease casserole
1/2teaspoon sea salt, divided
2tablespoonsgood olive oil
1cupchopped organic onion
1cloveminced organic garlic
2cupsorganic whole milk
1cupgrated Parmigiano-Reggiano cheese, divided
1/8 teaspoon ground nutmeg
5 large organic or pastured egg
8ounces1 inch cubed day-old sprouted Sourdough bread
Preheat oven to 400 degrees.
Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.