Butternut Squash Muffins

Where is my counter?

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

Servings: 10

Ingredients:

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

Method:

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.

This is linked to Friday Food   Gluten-Free Wednesdays

Butternut Squash Soup

I have made butternut squash soup, a few times, but never with cream cheese.  For a secret ingredient, cream cheese is a delightful one.  It serves little purpose in making soup creamy because the immersion blender makes that happen.

Speaking of the immersion blender, that has proven to be one of the handiest tools, I have.  When, I first got this, it was like a new toy, and I used it for everything, I could find.  I chopped with it and it is great for that, although, you have to watch the consistency.  I made pesto with it and what a blessing not to take out my big food processor.  I use it for dressings, puree, nuts, chocolate and you name it.

All that is done without the piece that makes it an immersion blender.  Attach that piece and soup becomes as smooth or as chunky as you would have it.  We like chunks in our soup and it is a pleasure to get both the smooth and chunky with one tool and one brief time.

Butternut Squash Soup  (adapted from Country Living)

2 tablespoons olive oil

1 large onion, chopped

1 very large butternut squash, peeled and seeded and cut into chunks

2-3 cups vegetable broth

1 cup apple juice

1 cup apple sauce

1 cup whipped cream cheese (Yogurt to save on calories.)

salt and pepper to taste

1/2 teaspoon majoram

Directions:

Heat olive oil in large saucepan over medium-high heat.

Add onions and sautee for 5 minutes, until softened.

Add squash and continue to saute for another 5 minutes.

Add broth, juice, apple sauce, cream cheese and seasoning.  Bring liquids to a boil.

Reduce heat to a simmer.  Cover saucepan and cook until the squash is soft.  (20 minutes)  Remove from heat.

Using immersion blender, mix to the consistency, you want.  I stop mine when, there are still chunks floating around but not that

many chunks.

 

 

 

 

 

 

 

 

 

This is linked to Fat Tuesdays