Groovin' in the kitchen, dancin' in Missoula.

Say you’ve roasted a squash…

Ok, so I kinda stole that title…from myself.  I think I’ve got a good thing going on, so why stop now?

I roasted a butternut squash the same way I roasted the pumpkin.  I also pureed it, exactly the same way as the pumpkin.

But instead of making pie, I made muffins!

Muffins that were spiced almost the same as the pie.

But these muffins were a bit easier than pie.

And they are incredibly moist because they’re made with yogurt.

They’re also a bit lighter because they’re sweetened with honey.

Ok, I can tell by now that you’re sold on the muffins. Want to know how to make them?

Roasted Butternut Squash Muffins
Makes 12 muffins
I got this recipe from a lovely friend of mine. Not sure where she got it, but I’m so glad she shared!

1 1/2 cups flour
2 tsp cinnamon
1/4 tsp each nutmeg, allspice, ginger, cardamom and salt
1 tsp baking soda
1/2 cup brown sugar
1 cup pureed roasted butternut squash (follow this method)
1/4 cup applesauce
1/3 cup plain yogurt (my friend used Greek yogurt, I used regular, both turned out wonderfully)
3 tbsp honey
1 egg

Preheat your oven to 350F.
Combine the flour, cinnamon, nutmeg, allspice, ginger, cardamom, salt and baking soda. Mix well.
Combine the remaining ingredients and mix until the brown sugar is completely incorporated.
Add the dry ingredients to the wet and mix until just combined.
Fill greased muffin tins 2/3 full of the mixture, sprinkle with cinnamon-sugar, and bake for 15-20 minutes (until a toothpick comes out clean).

Holy perfect muffins…

With butter,

or without.

P.S. I also made these muffins with pumpkin, and they were equally drool worthy and comforting.

Happy baking!

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