Combine squash, honey, flour, salt, spices and egg yolks; blend well.

Beat egg whites until they reach stiff peaks; fold into squash mixture until no streaks of white remain.

Pour into 6 buttered ramekins; sprinkle nuts over top.

Place ramekins in hot water bath; bake at 350 degrees F until golden, about 30 minutes.

Photo and Recipe Courtesy of The National Honey Board.