It's definitely safe to say that we had an abundance of butternut squash this year. I probably have a good 50 squash sitting in my pantry right now. So I am scouring the interwebs for different recipes to use it, or we will become sick of it fast.
One of the things I came up with was muffins. Well if you can do pumpkin, why not butternut squash? It is one of my favorite fall foods of all time, so yes please!
I chose a small squash, as it doesn't need a lot. Start by preheating your oven to 425°, then peel + deseed the squash, cut it into 1" chunks, spread out onto a small cookie sheet, drizzle with EVOO (good quality: use a cold pressed oil in a dark glass bottle) and salt + pepper. Roast it for 20-25 minutes, being sure to stir it halfway. Let that cool a bit, and then mash it well. How well is completely up to you. I don't mind a few chunks in it, but to each his own.
Next, we create the oat flour. Y'all my favorite oatmeal (and even flour) brand is Bob's Red Mill. They have such a cool selection of flours and different oats (Scottish Oatmeal ALL THE WAY-thank me later). I used the gluten free* Quick Cooking Rolled Oats for this. This recipe calls for 3 cups of oats, so grab your food processor or blender (I use a Ninja, and LOVE it), dump all 3 cups in and blend on high for 3 minutes, until you end up with a finer flour. More time may be added, depending on how well your blender/processor works. Using this as flour instead of any other gives the muffins a nice nutty flavor, perfect for the fall flavor profile. Add your Pumpkin Pie Spice, baking soda and salt and pulse until combined well. Set aside.
Grab a large mixing bowl and whisk together the eggs, milk, mashed squash, maple syrup, coconut oil and vanilla until well combined. Fold in dry ingredients until just mixed. Do not over-mix. Fill your jumbo muffin cups 3/4 full, sprinkle with sugar, and bake them at 375° for about 30 minutes, or a toothpick comes out clean. The hardest part is waiting for them.
Man oh man, slather these things with butter and I give you permission to not feel bad about eating these things.
Sorry not sorry.
*Oatmeal is a gluten free product on it's own, but may be cross contaminated in the processing factory. So this oatmeal is certified GF for any with gluten intolerance.
- Click on the recipe image to be directed to a Dropbox link for downloading + printing.