Preheat oven to 375° F. In a small saucepan, combine maple syrup and 1/4 cup rice syrup with butter. Bring to a boil and cook, stirring occasionally, until syrup reaches soft ball stage (230 degrees on a candy thermometer). Immediately pour syrup into an 8 inch Soufflé dish, covering the bottom completely.
In a medium saucepan, whisk flour into milk and cook slowly over medium heat. Continue to whisk until mixture boils and thickens. Mix in remaining 1/3 cup rice syrup. Add mixture to puree squash in a large mixing bowl. Add eggs and mix well.
Pour pudding mixture into Soufflé dish. Bake in center of oven until custard is set and a knife inserted in the center comes out clean, about 1 hour. Cool briefly on a cake rack. Place a serving plate over the Soufflé dish and invert, shaking if necessary until pudding drops down onto the plate. Cover and chill before serving.

Calories per serving: 190
Grams of fat: 5
% of Fat Calories: 22
Cholesterol: 88 mg
Carbohydrates: 33 g
Grams of Protein: 5