This unique twist on desert is a fall favorite that everyone is sure to enjoy.

Ingredients

1 pound butternut squash

Cooking spray

1 cup turbinado sugar

¼ cup butter , softened (or coconut oil)

3 large eggs

3 tablespoons fresh lemon juice

9 ounces all-purpose flour (about 2 cups)

2 ¼ teaspoons baking powder

1 teaspoon grated peeled fresh ginger

¾ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

Vanilla Jack Sabayon

1.                  Preheat Oven to 400 degrees.

2.                  Cut squash in half lengthwise; discard seeds and membrane.  Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400 degrees for 55 minutes or until tender.  Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.

3.                  Preheat 325 degrees.

4.                  Place sugar and butter in large bowl; beat with a mixer at medium speed until blended.  Add eggs, 1 at a time; beat after each addition.  Add squash and juice, beat until combined.

5.                  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and remaining ingredients in a medium bowl; stir with a whisk.  Add flour mixture to squash mixture; beat until combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray.  Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth on 1 inch. Cover pans loosely with heavy duty foil coated cooking spray.

6.                  Bake at 325 for 22 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.