Profiteroles:
Combine milk and butter in a heavy-bottomed saucepan and bring to a boil. Add flour and stir in with a wooden spoon. Cook over a low flame, stirring continuously for 1 minute.
Add salt and transfer to a mixing bowl. Beat in eggs one at a time.
Pipe into profiterole shape and bake at 425 degrees for 12 minutes, then rotate pans and reduce oven temperature to 350 degrees and cook for 15 more minutes or until golden brown.
Pastry cream:
Cut a butternut squash in half and take seeds out.
Put on a baking sheet.
Top with a mixture of melted butter – 1 tablespoon per each squash – and 1 teaspoon brown sugar.
Bake until fork-tender at 375 degrees about 1 hour. Then allow to cool for 30 minutes.
Cut off skin. Run the pulp through a food processor, then push through a strainer to get out any large chunks.
Make basic pastry cream recipe. Fold in butternut squash puree. Add some local honey to make it extra sweet plus add a little cinnamon and nutmeg.
Put in pastry bag fitted with a small tip and pipe into profiteroles.