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.

Notes

*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.


  1. Click on the recipe image to be directed to a Dropbox link for downloading + printing.