Monday, October 18, 2010

butternut squash muffins

They may not look like much, but these are tasty little muffins that will fill your kitchen with a spicy, holiday sort of smell. This recipe is also a great way to use some of the beautiful winter squash in season right now.

Butternut Squash Muffins (adapted from Jamie Oliver's recipe)
1. Preheat oven to 350 and line muffin tin.
2. In a food process, finely chop 16 ounces of unpeeled butternut squash, cut into chunks. Add 2 cups brown sugar, 4 eggs, 2.5 cups all-purpose flour, 2 heaping teaspoons baking powder, a teaspoon of cinnamon, a dash of nutmeg, 2/3 cup olive oil, a handful of toasted and chopped walnuts, and a pinch of salt and process again until well beaten but not over-mixed, scraping down the sides as needed.
3. Fill your muffin cups and bake for 25 minutes or so, until a wooden skewer poked into the center comes out clean. That's that! If you're feeling fancy, you could whip up some frosting/glaze from 2 heaping tablespoons of confectioner's sugar, 1/2 cup sour cream, and 1/2 cup or so of fresh orange juice, but these are lovely on their own, too.

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