Ingredients for 8 servings:
1 1/4 pounds butternut squash
2/3 cup unbleached flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1 tablespoon vanilla extract
1/2 cup milk
3 large eggs
2 Granny Smith apples
3 tablespoons sugar
Preheat the oven to 350 degrees. Halve the squash, remove seeds and place cut side down on a sheet of aluminum or parchment placed on a bake sheet. Roast the squash for 45 minutes or until the flesh is soft. Remove the pan and turn over the squash to cool on the sheet pan. Leave the oven on.
When it is cool enough to handle, separate the skin of the squash and mash the squash meat. Generously oil or butter an 8" springform pan. Peel, core and dice the apples. Toss them with 3 tablespoons of sugar. Set aside.
Combine and stir together the dry ingredients: flour, sugar, powder, cinnamon in a mixing bowl. Beat the eggs in a bowl, then stir in the milk and vanilla.
Make a well in the dry ingredients, pour in the wet ingredients and stir until smooth. Add the squash and fold together thoroughly.Pour the cake batter into the prepared mold.
Toss the apples pieces with 3 tablespoons sugar. Scatter the apple pieces on top of the cake batter. Bake until the internal temperature of the cake reaches 200 degrees and the center of the cake is firm, 45 minutes or more. Remove to a rack to cool.
Serve wedges with a dollop of Greek yogurt and a drizzle of honey.
Adapted from recipe in Elle à Table magazine, September 2012 issue.
