Butternut Squash Nut Muffins

Part two in our “Food Frenzy” series this week as a precursor to Thanksgiving… 

Don’t know what to do with all of that wonderful wintery Butternut Squash? Try this new spin on pumpkin nut muffins. Butternut Squash is a powerhouse fruit, rich in phytonutrients and antioxidants. High in beta-carotene, it also contains vitamin C, folates (vitamin B), potassium and fiber.

2 cups organic all-purpose flour or spelt flour

2 teaspoons organic cinnamon (Ceylon is a great brand)

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

1 ½ cups organic maple syrup

2/4 cups canola or olive oil

3 large eggs

1 ¼ teaspoon vanilla

3 cups butternut squash (roasted and cooled)

½ cup walnuts

Directions:

Preheat the oven to 325 degrees F.

Sift the dry ingredients together (baking soda, baking powder, salt, flour and cinnamon) in a small mixing bowl.

In a larger mixing bowl, add oil, syrup, eggs, and vanilla. Once combined, slowly add the butternut squash one cup at a time. Pour into individual muffin cups.

For nuts:

Either pulse in food processor and sprinkle bits into muffins, or garnish each unbaked muffins with a whole walnut.

Bake for 30 minutes.

This can also be modified for a loaf of bread.  In this case, use a non-stick 9x5x3 loaf pan and bake for 60-75 minutes, testing with a toothpick or fork.

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