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1
Special equipment: metal skewers
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Preheat the oven to 350 degrees F.
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Cut the squash in half, scrape out the seeds and place the squash cut-side down on a baking sheet.
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Roast for 50 to 55 minutes.
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5
Halfway through the cook time, flip the squash so it is cut-side up to release some steam and dry the squash out a bit.
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Once you can press the squash with your finger and make an indentation, the squash is cooked.
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7
Set aside until cool enough to handle, then scoop out the flesh.
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8
In a small saucepan over medium-low heat, the combine maple syrup, butter and 1 cup of the roasted squash.
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Paddle until smooth with a rubber spatula.
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Add the cream cheese and salt and mix until smooth.
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Cover and keep warm over low heat.
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12
Toast the bread until golden on both sides, then rub the bread with the ginger.
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Set aside.
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14
Thread the marshmallows onto skewers and toast over a fire (either in a fireplace or over a gas range flame) until darkly toasted and melty but not burnt.
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15
To assemble: Smear each slice of bread with some warm squash puree.
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16
Top with some chocolate shavings, then with a marshmallow.
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17
Consume immediately, in front of the fire.
