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.

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.

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.

Mix the Batter

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

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.

Bake

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

Prepare Broccolini

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

Serve

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