Delicata Pomegranate Cupcakes with Chocolate Ganache

By aliciamax

This recipe requires 2 delicata squash and 1 pomegranate

Ingredients

• 2/3 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 1/3 cup delicata squash puree (made from 1 small delicata squash)
• 1 tsp vanilla
• 1 cup grated delicata squash (made from 1 small raw delicata squash)
• 1/4 cup pomegranate seeds
• 1 recipe Chocolate Ganache
• pomegranate seeds for decoration

Preparation

Step 1

Start by making squash puree. Cut one small delicata squash in half lengthwise, scrape out the seeds, and put each half flesh side down in a microwaveable dish. Fill the dish about 1/2 inch up with water and cover with plastic wrap. Heat in microwave for 6-7 minutes until squash is soft. Scrape out flesh and puree or mash with a fork.

For the grated squash cut a second small delicata squash in half lengthwise and scrape out the seeds. Grate peel and all to make 1 cup of grated squash.

For the pomegranate seeds, cut one pomegranate in half and extract the seeds. This works best if you have the pomegranate submersed in a big bowl of water. Makes less of a mess.

Preheat the oven to 350 degrees. Line muffin tin with cupcake liners.

In a medium mixing bowl, mix together sugar, vegetable oil, squash puree and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt and spices) and mix until smooth. Fold in grated squash and pomegranate seeds.

Spray the cupcake liners with nonstick spray and fill liners two-thirds full. Bake for 26-28 minutes, until a toothpick inserted in the center comes out clean.

Once fully cooled dip tops into chocolate ganache. Once the ganache has firmed up (goes more quickly in the fridge) decorate with a few pomegranate seeds.