The other night I really was in the mood for Butternut Squash, but didn't realize they are the size of a small watermelon. And I didn't want THAT much squash, so I needed to find a creative way to use it up. I went onto All Recipes and found this delightful recipe. And they turned out amazing. So I thought the world should know about this recipe.

Ingredients
  • 1/2 pound peeled, seeded and cubed butternut squash
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup milk
  • 1 egg, beaten
  • 1 tablespoon butter, melted
Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
  3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
  4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
  5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Enjoy!

XOXO Kelsey
 

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Archives

    April 2012

    Categories

    All

    RSS Feed