It's squash month for the vegetable of the month club! Each of us decided to experiment with a different squash this month. My pick: butternut.
It's November, i.e. snowy winter in Colorado (although today of course it will be 55 and sunny - this is why I love this state). Our greenhouse has been officially "turned off" for the season (sigh...). Before we let the frost take over, however, we harvested 3 lovely butternut squash from the indoor jungle. Result: squash-spice muffins and 2 batches of butternut squash soup!
(I was going to add "healthy" to the name but then you might not try them - but seriously, they are very healthy :))
1 1/2 cups flour (plus 1 T extra for high altitude)
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 cup dark brown sugar
1 cup butternut squash puree (see below)
3 Tbsp canola oil
1/3 cup plain yogurt (1/2 cup for high altitude - you can use fat-free if you like)
3 Tbsp molasses
1 large egg
For puree: Halve an unpeeled squash lengthwise and scoop out the seeds & membrane. Place the halved squash cut-side down in a baking pan filled three-quarters full with water. Roast at 400 degrees F until squash is completely fork-tender. Let cool, scoop out flesh and mash it with a potato masher or puree with an electric mixer. Freezes well!
Preheat oven to 350 degrees F. Coat 12 muffin holes with cooking spray or use cupcake liners. In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt. In another bowl, combine sugar, squash puree, oil, yogurt, molasses and egg. With an electric mixer on medium speed, mix for 1 to 2 minutes (or mix by hand). Make a well in center of dry ingredients; pour in liquid mixture and gently fold to just combine (batter will be lumpy).
Evenly pour batter into muffin pan about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Makes 12 muffins.
Butternut squash soup recipe coming soon...