Acorn Squash Muffins

1. 1

   Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a silipat muffin mold.

2. 2

   Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon. Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.

3. 3

   Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.

4. 4

   In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.

5. 5

   Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.

6. 6

   Bake in preheated over for 17 to 19 minutes.

7. 7

   Makes 18 muffins. Oh...and these are amazing topped with a little bit of butter! See below!

* Per serving · 4 servings · Values may vary.