• Step 1

  Spray 9x5x3-inch loaf pan with cooking spray; line with plastic wrap (press firmly into corners and allow overhang along edges for easy removal).

• Step 2

  Add squash, syrup, water, cinnamon, cloves, ginger, and nutmeg to saucepan on MED; simmer about 30 min, until squash is fork-tender. Strain squash from cooking liquid. Add squash to blender; puree until smooth. Transfer to bowl. Cover; chill, stirring occasionally.

• Step 3

  Add heavy cream to separate bowl; whip until medium peaks form. Cover; chill.

• Step 4

  Add 6 egg yolks to top of double boiler; whisk in 1/4 cup sugar. Place over simmering water. Cook, whisking constantly, about 5 min, until egg yolk mixture temp reaches 160 degrees, turns pale yellow, and thickens to form "ribbons" when whisked. Set aside.

• Step 5

  Whisk together 2 egg whites and remaining sugar in separate bowl over double boiler. Whisk gently until egg white mixture reaches 160 degrees. Remove from heat; beat with an electric mixer until medium peaks form, about 5 min.

• Step 6

  Fold squash puree gently into egg yolk mixture. Fold egg white mixture gently into squash-egg mixture. Fold whipped cream gently into squash-egg mixture.

• Step 7

  Pour mixture into loaf pan; cover with plastic wrap. Wrap entire loaf pan in plastic wrap; freeze overnight.

• Step 8

  Remove from freezer just prior to serving; remove wrap. Slice and serve.

• Serving suggestion: drizzle maple syrup over sliced semifreddo and serve with freshly whipped cream. • For best results, do not separate eggs until ready to use. • Reserve remaining egg whites for another use.

Note: When servings & ingredients are modified, nutrition & directions may vary.