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 F. 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 from Calories 22, Cholesterol 88 mg, Carbohydrates 33 g, Grams of Protein 5