8 to 12 ounces butternut squash, cut into 1/2-inch cubes
2 teaspoons olive oil
1 cup heavy cream
1 cup whole milk
1 teaspoon honey
1/2 cup light brown sugar
8 large egg yolks
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
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