Method

• Preheat oven to 180c
• Cut squash in half, remove seeds, rub with butter, dust with a mix of ground ginger, clove, cinnamon, salt and roast in oven until soft
• Cool and mash
• Meanwhile, heat honey, sugar and salt until melted, add butter and bring to a hard boil
• Remove and cool for 20 mins
• Whisk in the cream, eggs and squash
• Puree the mixture until smooth, the smoother the better
• Pour into individual buttered ramekins, set in a water bath and bake in the oven until the custard is set but still a little wobbly
• Remove from the oven and cool completely before dusting with a little cinnamon and icing sugar before serving
• The custard can also be baked in a blind baked sweet pastry shell