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Roasting the winter squash tenderizes the vegetable and brings out the sweetness. The resulting puree delivers incredibly moist muffins. I used spelt flour for fiber, taste and because it is tolerable for many people with gluten sensitivities (although it is NOT gluten free so unsuitable for those with celiac disease). You could use whole wheat flour or unbleached white flour if your prefer. In comparison to most muffins, these are very low in oil and sweeteners...a guilt free treat perhaps? Perfect with tea or coffee the morning after T-day...or with the rest of the leftovers. Enjoy and Happy Thanksgiving!
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Spiced Winter Squash Muffins
( serves 6 as a side dish and then makes 12 muffins)
*4 winter squashes, halved and seeded (i usually use acorn, kobacha or sweet dumpling)
extra virgin olive oil
1 tbsp honey
2 organic eggs, lightly beaten
1/2 cup unsweetened coconut milk (from the dairy section, not canned)
extra virgin olive oil
1/4 cup honey
1/4 cup unsulfured molasses
1 3/4 cup spelt flour
2 tsp baking powder
1 tsp Chinese 5 spice powder
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
large pinch sea salt
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place squash halves cut side up on pan. Drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with a small pinch of salt. Roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour). Remove from oven, slice into wedges and serve hot, warm or at room temperature.
To make muffins:
Preheat oven to 400 degrees. Line a 12 cup muffin pan with parchment muffin liners. Spray with non aerosol organic olive oil spray.
Cut away rinds from leftover squash and add pulp to a small bowl. Mash with a potato masher or puree in blender or food processor. Measure out 1 cup of squash.
Meanwhile, in a large mixing bowl, add eggs , coconut milk and 3 tbsp olive oil. Whisk until eggs are frothy. Add the honey, molasses, 1 cup pureed squash and whisk until blended. Add spelt flour, baking powder and spices. Using a wooden spoon, stir until just mixed. (do not over mix).
Add batter equally to each cup. (I use an ice cream scoop). Bake in preheated oven for 25 minutes or until muffins are golden brown and a tester inserted in the middle comes out clean. Serve warm.
*note, if just making the muffins roast only 1 squash.
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Happy Thanksgiving to everyone reading my blogs. I am very grateful for all of you!
Thank you,
Diane
california girl in taos
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.
