Roast Butternut Squash And Parmesan Muffins – a delicious recipe with butternut squash, flour, baking powder, flat-leaf parsley, Parmesan cheese, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Spray a 6-cup Texas muffin pan with no stick cooking spray. Line a shallow baking pan with foil. Place squash, in a single layer, on prepared pan. Spray with no stick cooking spray. Bake for 15 mins, or until tender, turning over halfway through cooking. Cool.
2
Sift flour and baking powder into a bowl. Stir in parsley and Parmesan cheese. Whisk egg, milk and butter in a medium bowl. Gently fold into flour mixture with cooled squash until just combined (don't overmix). Divide mixture among muffin cups. Sprinkle with pepitas.
3
Bake for 30 mins or until a toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool on a wire rack. Serve warm or cold.
1293
kcal
Calories
119
g
Fat
46
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb butternut squash, peeled and chopped, 1 3/4 cups self-rising flour, 1 tsp baking powder, 2 tbsp chopped flat-leaf parsley, and more.
Yes, Roast Butternut Squash And Parmesan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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