Spiced Winter Squash Muffins

I love roasted winter squash as one of the side dishes for Thanksgiving Day dinner. In this 2-for-1 recipe you get honey roasted acorn squash for the first dish and the leftovers are pureed and added to a spelt flour spiced batter to make delicious muffins for a Thanksgiving weekend treat.  How great does that sound?

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!

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.

It is "Thanksgiving Leftovers" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Thanksgiving leftovers recipe? Share in the comments section and/or link to your blog if you have one. 

Jeanette's Healthy Living: Layered Thanksgiving Leftovers Casserole {30+ Healthy Leftover Turkey Recipes}
Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins 
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd's Pot Pie
Elephants and the Coconut Trees: Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream 
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

Happy Thanksgiving to everyone reading my blogs.  I am very grateful for all of you! 

Thank you,

Diane

red or green? 

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