Butternut Squash Muffins

If you’re still on the hunt for a Christmas day treat, here’s a “may-I-please-have-another” muffin recipe that show’s just how versatile winter squash can be. Thanks to a local farmer and his $3 elephantine butternut squash, I’ve got a freezer full of cubes ready for recipe experimentation.

With better curves than J.Lo, this hourglass-like gourd is blessed with a deep orange flesh that has a silky texture and taste reminiscent of sweet potato bathed in butter. From a nutrition standpoint, butternut squash is well endowed with fiber, vitamin C, potassium and beta-carotene, an antioxidant which is converted to vitamin A in the body to support a healthy immune system. So as winter steamrolls forward, don’t forget that winter squash such as butternut should be your go-to veggie.

Butternut Squash Muffins

Makes 12 muffins

3 cups butternut squash cubes (about 1.5 cups mashed)
2/3 cup unsweetened applesauce
3 eggs
1/3 cup sugar
1-inch fresh ginger, grated
6 Tbsp vegetable oil
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1/3 chopped walnuts (optional)

Preheat oven to 350 degrees. In a microwave or on the stovetop, steam peeled butternut squash until very tender. Let cool slightly and mash with a fork or potato masher. Mix with applesauce, eggs, sugar, ginger and vegetable oil. In a separate bowl, mix together flours, baking soda, baking powder, cinnamon, nutmeg, salt and walnuts if using. Add dry ingredients to wet ingredients and mix well. Spoon mixture into 12 medium-sized lightly greased muffin cups. Bake for 20-25 minutes, or until an inserted knife comes out clean. Let cool for 5 minutes before unmolding.

Note: If you don’t have any applesauce on hand make your own by dicing 2 medium, peeled apples and simmering them over low heat until softened. Mash with a fork or potato masher.