Preheat oven to 350°F and line muffin tin with liners. Roast the squash and blend to form a puree. Mix together with eggs, oil, buttermilk, sugar, and brown sugar.
In another bowl whisk flour, baking soda, salt, cinnamon, nutmeg, and clove. Combine with the wet ingredients.
Pour into the prepared muffin pan. Bake in oven for 18-20 minutes.
Remove the tray from oven and let sit until cooled. Put muffins on a wire rack and cool some more before serving.