Preheat oven to 375F. Prep 36 mini muffin wells with oil spray.

Combine all dry ingredients and cheese in a large bowl. Make a well in the center and add egg, egg yolk, and olive oil. Using an electric mixer, beat until being to combine.

With the mixer running, add hot milk all at once. Continue beating until everything is well blended. There may still be some white particles from the cheese. Add shallot and beat until just dispersed.

Use a ¼ c scoop or large spoon to ladle the batter into the mini muffin wells until ¾ full. When all batter has been divided out, place one cube of butternut in tin, resting on the batter.

Bake for 17-19 minutes until slightly brown. Remove and allow to cool for 5 minutes in pan before putting on plate. Drizzle with honey and sprinkle with flaky seas salt.

Best served warm and fresh. Any extra can be refrigerated in an airtight container and reheated at 300F for 5-7 minutes but they aren’t as good.