{recipe} Butternut Squash Muffins

Editor’s Note: If you attended Honest Weight Food Coop‘s Harvest Fest, then you (hopefully) sampled these muffins before they were gone. For those who have been waiting for the recipe (sorry we ran out of recipe cards too!) here it is… its a keeper in the Fall Season Baked Goods Rotation if you ask me. Take it away Jillian! -Christina

At my farmers market in upstate New York I’ve been very happy to welcome the arrival of pumpkins and winter squashes. One of my favorite fun things to make with them are these butternut squash muffins. They’re easy to make, taste delicious, and who doesn’t like a rich, moist muffin?

This recipe can be made with many kinds of squash, including pumpkins. I’m partial to butternut squash because it’s easy to cut, easy to roast, and tastes creamy, but feel free to use what you have available. To prepare your squash, the easiest thing to do is to roast it in the oven. Cut it in half, scoop out the seeds, and lay it flesh side down on a lightly oiled baking sheet or in a baking dish. Preheat the oven to 400 degrees and pop in the squash. The roasting time depends on the size of the squash. Check after 20 minutes. The squash is ready when a fork slides through it easily. When it has finished roasting, let it cool until it is easy to handle. Peel off the skin or scoop out the flesh. Throw away the skin. Puree the flesh in a food processor or a mixer. Measure 1 cup of squash for this recipe. Most likely you’ll have at least 2 or 3 cups – so go ahead and double or triple the recipe!

Winter Squash Muffins

Mix together dry ingredients:

1 ½ cups flour
½ teaspoon salt
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon cinnamon

Combine in a large bowl:

1 cup roasted or steamed winter squash
½ cup canola oil
½ cup honey
2 eggs, or egg replacer
¼ cup water

Optional: chocolate chips or walnuts (1/2 cup or so)

Add the dry ingredients and the optional chips or nuts to the wet ingredients in stages, mixing
gently. Pour into greased muffin tins or bread loaf pans. Bake at 350 degrees.
Check mini muffins after 10 minutes, standard muffins after 18 minutes, and
bread loaves after 40 minutes. Bake until the top is golden brown and springs
back when lightly pressed.


13 Comments Add yours

  1. CorkAndSpoon says:

    Oh, yum! Almost everyone is doing pumpkin muffins, but this is the first I’ve seen with butternut squash! Thanks for sharing. I love interesting twists on food 🙂 ~Ruth~

  2. juliecache says:

    made these today and the kids had me put a star on it. perfect for the leftover squash I made the other day. requested for tomorrow, too! thanks.

  3. Claire says:

    I love this recipe, the texture is just right. Perfect mini muffins!

  4. Just made this last night, I used a loaf pan instead of muffin. Sad to say, I am just now finishing the last piece, after hiding (yes, HIDING) it from the rest of the family. De-freaking-licious! I used a lone little sweet dumpling squash that had been sitting around waiting for something to do, it worked perfectly. Must. Get. More. Squash.

  5. buildachickencoophandbook.wordpress.com says:

    Very good info. Lucky me I ran across your site by accident (stumbleupon).

    I’ve book marked it for later!

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