Delicada De Auyama Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.

2. 2

   Sauté the Aromatics

   In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5-7 minutes.

3. 3

   Blend the Base

   Once the butternut squash is roasted, transfer it to a blender or food processor. Add the sautéed onions and garlic, and blend until smooth. Allow to cool slightly.

4. 4

   Mix the Batter

   In a mixing bowl, combine the blended butternut squash mixture, eggs, flour, salt, and pepper. Mix until well combined.

5. 5

   Prepare the Lava Cake Molds

   Grease ramekins or muffin tins with olive oil. Pour a small amount of the butternut squash batter into each mold, then add a spoonful of goat cheese and a squash blossom in the center. Top with more batter until the molds are three-quarters full.

6. 6

   Bake

   Bake in the preheated oven for 15-20 minutes, or until the tops are set but the centers remain slightly gooey.

7. 7

   Prepare Broccolini

   While the lava cakes are baking, steam or blanch the broccolini until tender, about 3-5 minutes. Season with salt and pepper.

8. 8

   Serve

   Carefully remove the lava cakes from the molds. Serve warm, garnished with the steamed broccolini and additional goat cheese if desired.