With Thanksgiving only a week behind us, we’ve still got tons and tons of squash and apples on our farm. How best to use up those delicious Fall staples?
We certainly love our butternut squash soup, curried squash, baked squash, butternut squash ravioli (the list goes on, and on, and on)!
This time, however, we’ve made…
Butternut squash muffins!
- 1/2 pound peeled, seeded and cubed butternut squash (cooked and pureed)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk
- 1 cup apple sauce
If you want to do this recipe the traditional way, use 1 tablespoon melted butter, 1/2 cup sugar and 1 egg (beaten). I substituted those for 1 cup applesauce.
- Preheat oven to 375 degrees F. Lightly grease a 24 cup mini muffin pan.
- In a saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor, blender, or if you have neither, mash with potato masher.
- In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice.
- In another bowl, mix together milk, applesauce. Make sure to mix the ingredients thoroughly. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. You can use the paper mini cupcake liners, but I don’t. We’re trying not to create unnecessary paper waste in our household. If you don’t use the paper cupcake/muffin liners, make sure to grease the pan so your muffins don’t stick.
- Bake 10-12 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.