Kitchen Daughter was curious to know what vegetables grow in our area during the summer. At six, she knows about tropical fruits and what grows locally. She understands while she’s picking mangoes her northern friends are picking blueberries, but the local summer vegetable question had her kinda stumped. (And, to tell the truth, her parents, too.)
So the other day, we paid a visit to the farm and Kitchen Daughter was delighted to find butternut squashes growing in abundance. After gathering up a bag of them we came home and made a batch of delicious muffins.
I adapted this recipe from one I found here.
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup roasted butternut squash, mashed up
- 1/3 cup melted butter
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
Roast the squash at 375 degrees until soft (about 30 minutes). After it cools, peel off the skin, place the rest in a bowl and mash it up with a fork. This is also a great way to use leftover cooked squash if you have some.
Turn the oven down to 350 while you prepare the ingredients.
Add the melted butter, eggs, water and spices to the squash and stir together. In a separate bowl, mix the flours, salt, sugar and baking soda. Add the dry ingredients to the squash mixture and stir together. Be careful not to over-mix.
Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
Nothing beats sneaking into the kitchen to enjoy a muffin at dawn!