Ladyfingers supply the structure for this towering, centerpiece-worthy cake. RECIPE HERE:
or store bought, slightly warmed or at room temperatureOn a large, rimmed baking sheet, place the squash. Drizzle with olive oil and toss well to coat, arranging the slices in a single layer. Transfer to the oven and roast for 20 minutes. Flip and continue cooking until the slices are tender and just barely beginning to brown at the edges, about 30 minutes more. Cool slightly, then peel off and discard the skin. Set aside the 3 most even and round slices from the neck of the squash .
Make the graham cracker crumble: To a large bowl, add the graham crackers and ginger and use the end of a rolling pin or a pestle to pulverize the crackers to a fine powder. Add the melted butter and toss gently until the crumbs are completely moistened then set aside. In a large bowl, whisk together the squash purée, maple syrup, cinnamon, nutmeg, clove, and curry powder and set aside.To a small pot over medium heat, add ½ cup heavy cream and bring just to a simmer. Remove from heat, then remove the gelatin sheets from their soaking liquid, squeezing out as much excess water as possible. Add the gelatin to the warm cream, and stir well to completely dissolve.
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