Butternut Squash and Honey Mousse

Preheat oven to 200°C. Peel the butternut squash, remove seeds, and cut into 2cm cubes. Toss with 2 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet in a single layer.

Roast for 25-28 minutes, turning once at the halfway point, until deeply caramelized and fork-tender. Let cool for 10 minutes.

While squash roasts, toast almonds in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until golden and fragrant. Set aside 2 tbsp for garnish; chop the remainder finely.

Zest the orange finely to yield about 1 tbsp of bright orange zest. Set aside.

In a food processor, combine the roasted squash, honey, eggs, vanilla extract, cinnamon, and nutmeg. Blend until completely smooth, about 2 minutes. Pass through a fine-mesh sieve for silky texture.

In a chilled mixing bowl, whip heavy cream to soft peaks. This should take 3-4 minutes with an electric mixer on medium-high speed. The cream should hold its shape but still flow gently.

Fold the whipped cream into the squash mixture in three additions, using a wide spatula with gentle folding motions to preserve air. Fold in orange zest and chopped almonds.

Divide mousse among six serving glasses or ramekins. Cover and refrigerate for at least 4 hours or overnight until firmly set.

Before serving, garnish each mousse with reserved toasted almonds and a light drizzle of honey if desired.