BLUE GOOSE FARM ~ Nicktown, PA

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Butternut Squash Muffins

2 C cooked butternut squash

4 large eggs

2/3 C canola oil

1 ½ C flour

1 ½ C brown sugar

¼ t salt

2 heaping tsp. baking powder 

Topping: 1 t cinnamon

1 T light brown cane sugar

½ C walnuts                                        

1 t cinnamon  

 

To cook squash: Cut butternut squash in half, removing seeds and stringy pulp.  Place squash in a baking dish, cut-side down. Add a little water to dish, cover with foil, and roast in a 350 F oven for 1 hour.  When flesh is soft, remove from oven and cool. Scrape flesh right out of skin and measure the 2 C for this recipe. (The rest of the flesh can be frozen for future recipes.)     

In a mixing bowl, add all ingredients at once.  Blend until well combined. Spoon batter into two greased and floured muffin pans (or use cupcake wrappers), filling each about 2/3 full.  Sprinkle cane sugar and cinnamon atop each muffin.  Bake at 375 F for 15 minutes. YUM!

NOTE: These are a great way to entertain for breakfast, snack, or dessert. 

This entry is related to the following products. Click on any of them for more information.
Winter Squash,