Spicy squash pudding

Delicious fudgey squash pudding

Serves 4-6

750g peeled and deseeded squash - sliced
150g caster sugar
3 tbsp honey
2 eggs - beaten
120g ground almonds
1 tsp cinnamon
1 tsp ground ginger
60g almonds
30g light brown sugar

Place squash slices in wide pan with 300ml water and bring to slow simmer.
Cover and cook for 15 mins till soft
Drain and mash to smooth
Return puree to pan and stir for few minutes to dry off any water
Stir in caster sugar and honey - 2 mins
Remove from heat and add eggs, ground almonds, and spices.
Spoon into an ovenproof baking dish and smooth the top
Blitz almonds and brown sugar in blender to make crumble.
Sprinkle over top and bake - 45 mins at 190C.  Till only lightly golden

Really surprisingly delicious!!