Microwave the squash to soften it. Use a masher to crush it. Add the heavy cream, vegetable oil, and salt and use a whisk to mix well.
Whip the egg well, while adding the sugar in 3 parts (mix together. It should be a ribbon-like meringue that leaves trails when the whisk is lifted).
Add 1/3 of Step 2 to Step 1 and use a whisk to mix well. Add the flour and use a rubber spatula to mix, careful to avoid clumping.
Add the remaining meringue and rum to Step 3, and mix with the rubber spatula using a scooping motion from the bottom. Pour the batter into the pan and bake in the preheated oven at 170C for 30 minutes.
Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
And it's complete! This time I topped it with vanilla ice cream.