We're determined that $9 is not going to go to waste, so we've since had squash in our chicken soup, squash cooked into quinoa polenta arepas, and now squash in these perfect. not-too-sweet breakfast muffins.
This recipe seems a bit fussy, but it's only because I was using up other leftover holiday ingredients, like buttermilk and heavy cream. You don't need to follow my lead here, and could definitely substitute plain old milk. And if you're not gluten free? You can sub the brown rice flour for whole wheat and use a regular all-purpose flour. The almond meal would still be a nice touch, or just increase the amount of one of the other flours by 1/2 cup.
Adapted slightly from this lovely recipe:
Spiced Butternut Muffins with Bittersweet Chocolate
1 1/2 cups brown rice flour
1/2 cup gluten free all purpose flour (I use this mix)
1/2 cup almond meal
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 cup roasted and mashed butternut squash**
2/3 cup maple syrup
1/3 cup buttermilk
1/3 cup heavy cream
2 tablespoons butter, melted
2 teaspoons vanilla extract
3/4 cup chopped bittersweet chocolate
In a separate bowl, mix together all of your wet ingredients, including the squash. I did this by hand with no problem, and my squash was pretty dry.
Slowly fold the contents of your wet bowl into the dry mix. Don't overdo it. Fold in the bittersweet chocolate last.
Pour into muffin tins and bake at 350°F for 25 minutes.
**You can either pre-roast your squash or puncture its skin and then microwave the heck out of it. You might get some more depth if you roast it, but for muffins I found the microwave a very acceptable cooking method.
Don't forget to roast and enjoy the seeds!
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