Squash Custard

3/4 c. Cooked Squash, Mashed (acorn is good, but could be pumpkin or butternut, or anything)
1/3 c. B. Sugar
1/3 t. Cinnamon
1/3 t. Ginger
1 Egg + 1 Yolk
1/2 c. Cream/Half-n-half

Preaheat oven to 325ºF. Boil teakettle full of water.

Roast or steam squash, cool and peel skins. Mash or cuisinart to desired consistency. Beat eggs with sugar, then add all other ingredients, mixing well. Grease 3 or 4 rammekins and distribute mix equally among them. Place in glass baking dish and pour in pre-heated water bath. Put in oven for 30 to 50 minutes, or until set. Remove and cool before serving. Whipped cream.