Pumpkin always gets the limelight this time of year when it comes to baked goods, but what about butternut squash? Did you know that you can cook butternut squash, puree it, and use the puree in baked goods, too? You can! It’s healthy and delicious.
These muffins ended up being a huge hit with my family. Let’s talk about them!
Butternut squash is full of good things for us including potassium, fiber, Vitamin A, Vitamin C, and manganese, which can help maintain health bone structure. It’s full of antioxidants and is low in calories. It’s a great addition to baked goods!
The first step to making these muffins is to cook the butternut squash. I include a method to microwave the butternut squash, which I love as far as ease and it’s fast. You can also make it in the oven, in which you’ll cut the butternut squash in half, scoop out the seeds, place the halves face down on a greased baking dish, pour 1/2 cup of water on the baking dish and bake at 375 for 45 minutes. This method takes longer, but also does the trick!
After making the butternut squash puree, you combine it with granulated sugar, brown sugar, eggs, milk, and oil. Last you mix in the dry ingredients. I used white whole wheat flour which I love using in my baked goods. It adds whole grains but still has a light texture. You can certainly use all-purpose if you prefer. The other dry ingredients include cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Last, you fold in chopped pecans. The pecans are optional, so you do you!
We loved eating these butternut squash muffins slathered in butter, but they would also be great topped with nut butter, apple butter, or just plain! These were a great breakfast for myself and the boys, along with a healthy and fun snack.
Apple Butternut Squash Muffins from Family Food on the Table