2 teaspoons unsalted butter
1 3/4 cups, plus 2 tablespoons sugar
1/2 cup water
1/2 cup thawed frozen pureed winter squash, drained very well
2 cups whole blanched almonds
3/4 teaspoon ground cinnamon
3 1/2 ounces marzipan, cut in small pieces
10 jumbo egg yolks
3 jumbo eggs
3 tablespoons finely minced crystallized ginger
1 tablespoon finely minced blanched almonds
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