Perfect as a snack or breakfast
servings: 12 bake time for squash: 40 minutes bake time for muffins: 35-40 minutes
Directions to roast winter squash
- Cut winter squash in 1/2
- Scoop out seeds and roast separately
- Put a little olive oil on cut side and place cut side down on oven pan
- Roast in oven at 350 for 35-40 minutes (where you can poke with a fork)
- When cool, scoop out with spoon
Wet ingredients for muffins
- 2 cups of winter squash
- 1/2 cup butter (or coconut oil)
- 1/3 cup each of brown & white sugar
- 2 eggs (or flax seed)
- 1 teaspoon of vanilla
Dry ingredients for muffins
- 1 3/4 cups of flour (if the squash is wet do 2 cups of flour)
- 2 teaspoons of baking powder
- 2 teaspoons of cinammon
- 1 tablespoon of pumpkin spice
- 1/2 teaspoon of salt
Wet directions for Muffins
- Puree cooked squash mixed in with butter
- In a bowl combine puree and rest of wet ingredients
Dry directions for Muffins
- In a second bowl, add in dry ingredients and mix
Putting it all together
- Mix dry ingredients with wet ingredients
- Bake in muffin cups for 35-40 minutes
notes
The squash will last for up to a week in the fridge and day old squash seems to make better (dryer in the middle) muffins. I’ve used all different types of winter squash for these muffins that the kids love!
