A silky, dreamy, light-as-air take on the holiday classic.
Adjust oven rack to lower-middle position and preheat to 400°F . Place squash halves cut-side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth. Measure out 14 ounces squash purée . Use warm, or refrigerate in an airtight container for up to 1 week.Add the water to a small bowl and sprinkle gelatin evenly on top.
Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed inside to act as a "booster seat." Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Set on foil booster seat over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F , between 8 and 10 minutes .
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