These superbly moist little muffins came about a bit by accident. I knew for sure I was making muffins today. I recently bought a silicone muffin pan and a silicone mini muffin pan and they've been begging to be baked in ever since I got them.
I decided that I was going to attempt a squash muffin...butternut squash, to be exact. I've been kicking around a butternut squash (well, not really kicking because who kicks a squash?) that I picked up at the store over a week ago. It was starting to look a little rough, with a few nicks in the skin from the "kicking".
I turned to good old Google which led me to a muffin recipe that sounded like exactly what I was looking for. Not a ton of added sugar, simple spices, and that moist deliciousness I was after.
I wanted to make a muffin that would be good as breakfast or an afternoon snack for the kids. The love cinnamon-y flavored things and I just knew the slightly sweet squash would go great with the spiced flavor. The cinnamon sugar top contrasts the moist texture of the muffins perfectly. So yummy!
Going through the extra step of roasting the squash gives it that sweet nutty caramelized flavor, so that's why I went that route for the squash preparation. You could easily steam or boil the squash, but doesn't that golden caramelization just make your mouth water? Mmmmm, it does for me. It just adds another layer of flavor that can't be beat.
It takes minimal effort and just a little extra time to roast the squash. Cut it up, scoop the seeds, and roast in the oven. Easy peasy.
This recipe only utilizes half of the squash, but I highly suggest roasting the whole thing and eating the other half alongside something basic like roasted chicken for dinner. Simple and delicious.
I do think it's important to mention the versatility of this recipe! ANY hard squash would be great as a substitution for the butternut squash. Think sweet potatoes, acorn squash, or any other winter squash. Just as long as you end up with 1 3/4 cups, you're golden.