Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until soft.

Once cooled slightly, scoop the flesh into a bowl. Add the eggs, cream, brown sugar, vanilla extract, and nutmeg. Blend until smooth.

Grease a baking dish or ramekins. Pour the custard mixture into the dish, smoothing the surface. Optionally place it in a larger pan with hot water to create a steam bath.

Bake at 350°F (175°C) for 45-55 minutes until set around the edges but slightly wobbly in the center.

Allow to cool for 15-20 minutes before serving. Serve warm or chilled, topped with whipped cream and pecans.

Slice or scoop into bowls. Enjoy the delightful and nostalgic taste with family and friends.