Name: Kabocha Squash Cake with Brown Sugar Cream
Yield: Makes 6 servings
Ingredients: 1 tablespoon water; 1/2 teaspoon unflavored gelatin; 2 cups heavy whipping cream; 1/3 cup (packed) golden brown sugar; 3 large egg whites; 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash); 1 cup whole milk; 1 vanilla bean, split lengthwise; Nonstick vegetable oil spray; 2/3 cup (packed) golden brown sugar; 6 tablespoons olive oil; 1/4 cup lager (mild-flavored beer); 1 large egg; 3/4 cup all purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1/4 teaspoon salt

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Photo by Pornchai Mittongtare

These little cakes from Will Goldfarb have lots of fall flavor thanks to kabocha, a round Japanese winter squash. Make the cream a day ahead.

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