There are times, when the kitchen seems to be overflowing, in butternut squash. I am not sure what possesses me to stock up on squash but it is not a bad idea because we get to eat wonderful squash dishes. I am think about what to do with the “giant” squash, sitting on my counter. I was thinking of making a kugel and this would be an interesting one. I have made sweet potato kugels and they are delicious so this would also, probably be good. I am wondering if I may have made one, in the past, and have forgotten it. Not a good sign.
This almost has no fat in it which is a major bonus for any of us who are attempting to eat a little more healthily or a lot more.
Spiced Butternut Squash Muffins
1/2 pound peeled, seeded and cubed butternut squash
1 1/2 cups gluten-free flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup Soy or Almond Milk
1 egg, beaten
1 tablespoon margarine, melted
1. Preheat oven to 400 degrees F . Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. (You can cook this in your microwave for less time, if you are lucky enough, to have one.)
3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together Almond Milk, egg and margarine. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.