Squishy Squash

My children love squash.  I told Charles once, long ago, that it was “nature’s candy” because it was so sweet and I guess that convinced him.  He will happily request it as a vegetable with dinner and he laments the summers when we can’t buy acorn, delicata, or carnival squash.

 

I really, really like butternut squash, but it’s a bit more difficult for the kids to enjoy.  It’s more dense, for one thing, and not as sweet, for another.  Charles and Jamie gamely make their ways through a serving of butternut squash, but never a very big one, and never seconds.  Smaller, sweeter varieties are where it’s at for my boys.

 

The last butternut squash I cooked was HUGE, so there were lots of leftovers.  Despite the looks of disgust on my older boys’ faces, I made muffins with that leftover squash and I am now claiming to be a genius of the highest order.  I’ll share my magic with you because you, too, deserve to eat awesome (healthy-ish) muffins.

 

 

Butternut Squash Muffins

 

2 Cups cooked butternut squash

1 Cup milk (I used whole milk)

1 1/2 Cups whole wheat flour

1/2 Cup sugar

2 Teaspoons baking powder

1/4 Teaspoons salt

2 Teaspoons pumpkin pie spice

1 Beaten egg

2 Tablespoons melted butter

 

Preheat oven to 400 degrees.  Mix dry ingredients together.  Puree squash with the milk (an immersion blender works nicely for this).  Add egg, butter, and squash puree to the dry ingredients and mix well.  Spoon mixture into lined or greased muffin tins.  Bake for 20 minutes.  Makes 12 muffins.