2 cups fall squash—acorn, butternut, sugar pumpkin or kabocha, peeled and cut into ¾-inch cubes

1 cup whole organic milk

1 vanilla bean, split lengthwise

Nonstick vegetable oil spray

2/3 cup (packed) Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

6 tablespoons olive oil

¼  cup sparkling apple cider, lager (mild-flavored beer), ginger ale or cane soda (each will influence the cakes’ flavor in a different way)

1 large egg

¾  cup all purpose flour

½  teaspoon ground cinnamon

¼  teaspoon baking soda

¼  teaspoon sea salt

For garnish:

Wholesome Sweeteners Fair Trade Organic Powdered Sugar

or Brown Sugar Cream

Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until the squash is very tender, about 20 minutes. Remove vanilla bean. Drain the squash and place in a food processor. Blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.