Butternut squash muffins
This recipe is adapted from Jamie Oliver’s and is really easy to make if you have a large food processor. It’s also a great way to get kids to eat more squash! It is especially important to buy organic butternut because you leave the skin on for this recipe.
According to a study in the International Food Research Journal, certain types of winter squash can provide an excellent source of beta-carotene. Butternut squash has an exceptionally high amount, and as the study reveals, cooking makes it more accessible for our bodies to absorb.
Food processor (at least a 1.5 Qt. size)
- 1 pound butternut uncooked squash with skin on, cut into 1-inch cubes
- 1 1/4 cups brown sugar (do not firmly pack)
- 4 large eggs
- 3/4 cups light cooking oil (e.g. rice bran, grape seed or olive oil)
- 2 1/2 cups organic all-purpose white flour
- 1 tsp. salt
- 1tsp. ground cinnamon
- 1 Tbsp. baking powder
- 1 cup walnut halves or pieces
- Cooking spray for muffin tin OR cupcake wrappers
- Preheat oven to 350 °F degrees. Butter or spray the sides of the muffin tin with cooking oil. Alternatively, you can line your muffin tin with cupcake wrappers.
- Spread walnuts onto a baking sheet and toast in the preheated oven for 5-7 minutes, stirring occasionally. Remove when walnuts begin to turn color or start to smell toasted.
- In a medium-sized bowl, whisk together dry ingredients: flour, salt, cinnamon and baking powder.
- Puree the squash in a food processor that holds at least 1.5 quarts until finely chopped. To the bowl of the food processor, add the brown sugar, eggs and olive oil, and puree until smooth.
- Add the toasted walnuts and the dry ingredients and pulse until just combined. Scrape down the sides with a spatula if necessary.
- Spoon mixture into the muffin tins and bake for 20-25 minutes.
- Cool on a wire rack and serve.
Banner Photo Credit: Food Photographer Jennifer Pallian; unsplash.com