Ingredients
1 large butternut squash, roasted to yield 1 1/2 cups mashed squash
16 ounces cream cheese, softened
3/4 cup white sugar
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons vanilla extract
5 large eggs
1 cup heavy cream
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Directions
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