I love squash! Any kind! And I really like using it in recipes that call for pumpkin.

Several years ago, my sister Lorie Beck put together a recipe book for baking with pumpkin and squash, and it’s been so much fun to try her ideas! The recipe featured here was inspired by her, so thanks Lorie! The squash pictured is butternut, and it’s one of my favorites. Once you get used to using fresh (or frozen) squash for things that call for canned pumpkin, you will be hooked! The taste is full and rich!

To cook, simply cut open and remove the seeds. Then place on a baking sheet and cover with foil. Bake for 45 minutes to an hour, or until it is soft enough to pierce with a fork.
Then simply remove the squash from it’s skin and use it in any recipe that calls for pumpkin. It has all the flavor and color but not the really fibrous texture of most pumpkins.
You can also bake squash and then freeze it in Ziploc bags to save it for later. It helps to measure and label it in one or two cup sizes. That small effort makes a big difference when you want to pull the right amount from the freezer for whatever recipe you are using.
Of course you can always just use the baked squash as a side for dinner. Top it with butter and salt and it is yummy! It’s a great baby food too!

Butternut Squash Muffins

1 2/3 cups flour (I used a pre-made gluten-free blend; if you use our own GF flours, remember to add 1/4 tsp guar gum for binding)
2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp pumpkin pie seasoning
1/4 tsp salt
2 beaten eggs
1 cup baked and mashed butternut squash
3/4 cup honey
1/3 cup coconut oil or butter
1 tsp vanilla
Optional: 1/2 cup chopped pecans, 1/2 cup chocolate chips, 1/2 cup raisins

These make good large muffins or medium {regular} sized or small ones. Beware though that the small ones get popped so fast they really disappear quickly!

Grease muffin tins with butter or coconut oil or use paper liners. (18 medium sized) Preheat oven 375°.
Stir together dry and wet ingredients separately, then combine. Fold in nuts, chips and raisins if you want them.

Bake for 18-20 minutes.

Enjoy and happy fall-time!

Love,

Jacque

2 comments on “Butternut Squash Muffins”

  1. Hi Jacque, With the squash muffins one of the ingredients is 3/4 honey . Is that cups , TBS. teas or what ??
    Thanks 🙂

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