1. You can use any type of pumpkin or winter squash for this recipe, such as butternut or acorn squash.
2. Adjust the amount of salt and pepper to suit your taste preferences.
3. For a lighter version, you can substitute half-and-half or milk for the single cream.
4. Leftovers can be refrigerated and reheated, but note that the texture may thicken, so you may need to add a splash of cream or water when reheating.
