12 ounces butternut squash, peeled, seeded, and cubed (about 3 cups)
1/2 cup cake flour (not self-rising)
1/2 cup apple juice
2 large egg whites
1 to 2 teaspoons fig or maple syrup, plus more to drizzle
Salt and pepper
1 tablespoon grapeseed oil
1/4 cup creme fraiche
2 tablespoons Indian maple sugar