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1
Preheat the oven to 350.
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2
Place the squash, cut side down, on a lightly oiled baking sheet.
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3
Bake for about 1 hour, until very tender.
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4
Let cool slightly, then scoop out the flesh.
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5
In a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth.
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6
In a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
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7
In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
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8
Melt the gelatin in a microwave oven at high power, about 10 seconds.
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9
Add the gelatin to the squash puree and pulse to combine.
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10
Scrape the puree into a large bowl.
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11
In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
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12
With the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy.
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13
Fold the egg whites into the squash.
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14
Pour the heavy cream into the bowl the whites were in and beat at medium speed until firm.
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15
Fold the whipped cream into the mousse.
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16
Spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours.
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17
In a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved.
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18
Add the squash and simmer over moderate heat until tender and glossy, about 15 minutes.
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19
Let the squash cool in the syrup.
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20
Just before serving, drain the squash.
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21
Garnish each mousse with whipped cream and the candied squash and serve with Spiced Almond Tuiles.
