1. Preheat the oven to 350°. Lay the squash cut-side down on a parchment-paper-lined baking sheet. Tuck 1 clove and ½ cinnamon stick under each squash cavity and place the squash in the oven. Roast the squash until very soft and fork tender, 45 minutes to 1 hour. Remove the squash from the oven and set aside until cool enough to handle.

2. Heat the cream in the microwave until warm.

3. Scoop out the flesh from the squash halves (discard the skin) and place in a blender. Purée with the warm cream, butter and brown sugar until silky smooth. Serve on plates with a drizzle of honey, marcona almonds and flaky sea salt.