Put the squash and water in a pan, cover and cook for approx. 20 mins. until soft, season with salt and puree.
Combine the syrup and gingerbread spice.
Add 2 tbsp squash puree and ½ tbsp syrup each into four glasses. Froth up the milk, top the drinks with the frothed milk, pour the espressos over the top, dust with gingerbread spice.