This post first appeared in 2009, it has been updated.
The thing with any winter squash (for me at least) is that I always buy them with the best intentions, but never seem to get around to actually eating them. For example, I’ve had a butternut squash sitting in my potato bin since November. It’s almost April.
The other day, I finally got around to roasting it, hoping it would be done in time for dinner. It wasn’t and a big bowl of roasted mashed squash has been in my fridge for a couple days. Not wanting to let it rot in my fridge like so many other things I decided this morning it would be perfect for some muffins.
These muffins are simple and savory with just a hint of sweetness. Just the way I like my muffins. If you like yours sweeter feel free to add more sugar.
Looking for more great muffin recipes? Check these out!
- Strawberry Basil Muffins with Strawberry Butter
- Cinnamon Pumpkin Muffins
- Apple Oatmeal Muffins
- Breakfast Muffins
- Jam Muffins
Butternut Squash and Pecan Muffins
Use up your leftover winter squash in these delightful muffins!
- 1 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1 egg
- 3/4 cup milk
- 1 tablespoon melted butter
- 1/2 cup cooked and pureed butternut squash
- 1/2 cup chopped pecans
- Preheat oven to 400. In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.
- Beat the egg, milk and butter in a bowl until well blended.
- Mix in the squash to egg mixture then gradually stir in flour mix until just combined.
- Stir in pecans
- Spoon the batter in to prepared muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
- Immediately remove from tins and dust with powdered sugar. Enjoy!