1 medium butternut squash (2 pounds, more or less)
1/4 c maple syrup
1/4 c cream (or milk or the milk substitute of your choice)
1/4 tsp cinnamon
1/4 tsp powdered ginger
Cut the squash in half and scoop out the seeds. Put the squash, cut side down, on a baking sheet with sides. Bake for 40 minutes (more or less, depending on the size and shape of your squash) at 375 degrees (more or less, depending on if you have something else in the oven at a slightly different temperature) until it feels cooked when you poke it with a fork. Let cool at room temperature until you can handle it. (I sometimes do this the night before.)
Preheat oven to 350.
Scoop out the squash pulp and mash it with your favorite mashing method. Potato masher, electric mixer, stick blender, food processor. Any of them work.
Add the rest of the ingredients except the nutmeg, and mix well.
Pour into a 1 1/2 quart casserole dish and sprinkle with nutmeg. Bake for 45 minutes or until it seems cooked when you wiggle the dish.