What do you do with half of a butternut squash that’s been in your fridge for at least a week?

Well make muffins of course!  Okay, so that wasn’t my first thought either, but it turned out to be an excellent idea once some one else mentioned it.  Heidi Swanson of 101 Cookbooks to be exact.  Unfortunately her tantalizing recipe called for too many things that my very bare fridge and cupboards are currently lacking.  So after some poking around, here’s what I came up with:

I couldn't even wait until after I'd taken a picture to try one. Honest, they're that delicious!

Butternut Squash Muffins (based on a recipe from It Ain’t Meat Babe)

1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 cup butter
2 tsp vanilla extract
3/4 cup honey
1 banana, mashed
1 cup pureed squash

-Preheat oven to 350 degrees
-If you’re starting with raw squash, peel and roughly chop the squash and place it in a pot full of water.
-Boil squash until tender, then drain and puree with a blender or mash by hand.
-In a mixing bowl, whip butter until fluffy, then add in other wet ingredients, including squash.
-Add dry ingredients to wet and combine.
-Pour into greased muffin tins.
-Bake for half an hour or until muffins brown and the tops spring back when poked.
-Makes 12 medium sized muffins.

The original author also recommended topping these with walnuts (which would have been lovely) and hers were vegan, which I didn’t quite manage in my improvisations.  Still the result was a dozen lovely, light and wonderfully moist muffins–entirely too good to keep to myself.


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