Roasted Butternut Squash and Apple Mini Cakes

So, when I came across Meeta's call to make something of Winter Vegetables and Fruit for her Monthly Mingle, I was super thrilled. You see, I had made mini cakes with squash and apples sometime back and had not found the opportunity to post about them. And here was the perfect time to talk about them. This month's mingle is being hosted by Sudeshna of Cook Like A Bong.



And what a close call?! Just a day before the doors closed! I can just hear them slowly closing and me just about wiggling through like in the movies. ok, yes yes, hyper active imagination and all, I know .. :)

Ok, so without further ado, let me introduce my Roasted Butternut Squash and Apple Mini Cakes. Why mini-cakes? Well, I went to the baking supply store and saw these cute 3 inch shallow paper molds and just had to use them! :) And, the squash because I like the sweetness that roasting brings out of it and thought it would add great flavor and moisture to the cake itself.





Roasted Butternut Squash and Apple Mini Cakes
(makes about five 3-inch cakes)

1 small butter nut squash, peeled and diced, about 1-1/2 cups
1 golden delicious apple, peeled and diced + a few thinly sliced to arrange on top
1 cup all purpose flour
6 T melted butter
2 eggs
1 T cocoa powder
1/2 cup brown sugar + 2 T for roasting the squash
4 T milk
1 tsp baking soda

Preheat oven to 350 F degrees. Toss the diced squash in 2 tablespoons of brown sugar and roast for 20-30 minutes until caramelised. Remove the squash and keep the oven on.

Sift the dry ingredients (flour, cocoa, baking soda) together. Add the butter, milk, sugar and eggs and whip to a smooth batter. Fold in the roasted squash and apples into the batter.

Pour into buttered molds and bake for 30 minutes. Let cool to room temperature, dust with powdered sugar and enjoy!