Put Butternut Squash halves in roasting tin and add 1/3 inch of water. Sprinkle salt and pour two tablespoons of maple syrup on each halve.
Bake for 45 minutes or until nicely roasted and flesh comes out easily.
Whisk egg yolks and sugar in a large bowl to blend.
Over medium heat, bring milk and cream to boil in a heavy medium saucepan. Remove from heat.
Gradually whisk hot milk/cream mixture into egg mixture. Very important to do it gradually so eggs don’t curdle.
Add roasted butternut squash meat to custard mixture. Blend well. Return mixture to saucepan and stir over medium low heat until custard thickens about 8 minutes. Do not let boil and stir until the custards coats the back of a spoon.
Remove from heat. Stir in chinese 5-spice powder, vanilla, and pinch of salt.
Strain through a fine mesh sieve and let cool.
Transfer to ice cream maker according to manufacturer's instructions.
Add maple syrup, walnuts, and pinch of salt to small saucepan and heat over medium heat.
Allow to thicken about ten minutes or until nice and sticky.
Serve when gelato is set and top with candied walnuts.