Amaretti and butternut squash pudding cake

I can't cook if my work table isn't entirely empty, only allow the required utensils and ingredients. But when I work by my computer, I love my desk messy! So here's my problem... I don't know why yesterday I started cleaning up my desk, this morning many things have been missing, including my hand-written recipe of this cake! But I know, when my desk gets messy again (for sure), the recipe will appear :D

(update) Recipe:

Yield 6 muffin-size pudding cakes

Ingredients:

• 1 small butternut squash (mine was 2 lb size, this yielding only used up half of it after roasted, I still roasted the whole squash, and saved the left-over for other dishes)
• some milk
• 1/2 cup grate apple, e.g. Fuji, Golden Delicious
• 2/3 cup (plus more for topping) grate amaretti (avoid the ones made by apricot seed).
• 1 egg yolk
• 1 Tbp cocoa powder
• some butter, cut into small cubes
• almond flakes

Directions:

• First to roast butternut squash: Pre-heat the oven to 400F. Peel and seed the squash, thinly slice. Spread them in a baking tray, add some milk almost cover the squash, roast in oven, from time to time use a wooden spoon to break the slices. It takes about an hour to get the squash soften. Take them out from oven, let it cool and absorb the milk.
• Drain out the excess milk, puree the squash. For this yielding I require 1 cup of squash puree.
• Lower the oven temperature to 350F.
• In a large mixing bowl, combine the squash puree, grate apple, 2/3 cup grate ameratti (adjustable according to how moist/dry of your mixture), egg yolk and cocoa powder.
• Line the muffin tray with paper cup, spoon the mixture in, sprinkle more grate ameratti and almond flakes on top, dotted with tiny butter. Bake for 1/2 hour.

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