Butternut Squash muffins will save your soul



The MOST forgiving muffin recipe ever (as in, you can make a zillion substitutions and they will still taste really, really good) is from Vegan With a Vengeance (Isa!) which, although may not be the most sophisticated cookbook on my shelf, is still one of my most-used and loved. Her recipe for “The Best Pumpkin Muffins” has been in our breakfast-treats rotation since 2007 and continues to delight me with its willingness to bend to whatever health-trip I’m on, as well as whatever type of orange starchy vegetable I have available to stand in as the “pumpkin”.

This time, it was organic butternut squash, which I picked up at Central Square‘s Harvest Co-op on Sunday giving me one more reason, besides teaching my dance class, to be thankful for my weekly trip to the armpit of Massachusetts.

My butternut squash made it back to Sharon, albeit awkwardly squished between my ballet slippers and a book about bunnies that Alma somehow managed to sneak into my bag, and was promptly halved lengthwise, seeds scooped-out, and roasted in a shallow pan filled with a couple inches of water at 375°F for as long as it took to get soft.

It was then scooped into a container and placed into the fridge where it waited to be made into these wonderful muffins:

Butternut Squash Muffins for life, love, and world peace

makes 24, because 12 will not last a day

3.5 cups of flour (all-purpose, whole wheat, spelt, whathaveyou)

1 cup sugar (pick your poison- I have made this with white, and cane sugar)

2 Tablespoons baking POWDER

1/2 tsp salt

2 tsp cinnamon

1/2 to 1 tsp freshly grated nutmeg (depending on how much you like nutmeg)

1 tsp ginger

1/2 tsp allspice

2 cups cooked, pureed butternut squash (you can use pumpkin too, or anything like it)

1 cup milk of your choice (I made coconut milk from scratch, more on that later)

1/2 cup applesauce

1/2 cup vegetable oil

2-4 tbs molasses or maple syrup or silan (date syrup)

Preheat oven to 400°F and grease muffin tins for 24 muffins

Mix the dry ingredients in a large bowl.

Mix wet ingredients in a separate bowl.

Fold wet into dry and mix until just combined.

Fill tins 3/4 full and bake until neighbors and forest animals start showing up looking dazed and hungry from the intoxicating smell of these muffins ~ 18 min.

Cool in pan 5 minutes, then remove from tins cool on rack.

Like all muffins, these are good with coffee or tea and, someone who likes to express themselves with saucy language and enthusiastic hand gestures.

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