Acorn Squash Pudding

2 acorn squashes
1/2 cup light brown sugar
4 cups 2% or whole milk (nonfat, or substitutes can also be used in exchange for richness)
1 1/2 tbsp. cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla extract
1 cup heavy whipping cream, whipped with 1 tbsp confectioners sugar

Halve the squashes and place them on a baking sheet. Cover the pan with about a 1/2 inch of water. Bake in a 350˚ oven for 50 minutes or until squash is very soft. Scoop squash into large sauce pan. Whisk in sugar and milk. Place mixture in blender (splitting into two batches if necessary). Blend on high until mixture is very smooth. Pour back into saucepan and bring to a simmer over low heat. While still being careful not to scald or burn the mixture on the stove, thoroughly combine cornstarch, cinnamon, nutmeg, and salt in a small bowl. Spoon about a 1/4 cup of the squash mixture into the bowl and whisk it into the cornstarch until smooth. Whisk this mixture into the rest of the simmering squash mixture, and cook over low heat until the mixture thickens significantly. It should have almost reached pudding consistency; quite a bit should stick to a spoon dipped into the pan. Place in separate bowls, or one big container, place saran wrap on the top (so that it is touching the pudding), and refrigerate for at least an hour, or until chilled and thick. Top with whipped cream.