I picked up some super-yum butternut squash and roasted it this weekend. We used the delicious veggie in some Butternut Squash pancakes for breakfast, then whipped up these hearty muffins later in the day. They are rich wintery treats that my two-year-old devoured (something non-candy that she loved, who knew it was possible?), so I thought I’d share the recipe. 
If you aren’t a squash lover, try Prudent Baby favorites Rick’s Rich Jam Muffins, Apple Cream Cheese Muffins, or for a little Halloween fun Brain Muffins.
Get the Butternut Squash Muffin Recipe after the jump..
Butternut Squash Muffins
First roast your butternut squash. Pre-heat the oven to 350. Cut your squash in half the long way, coat with a bit of olive oil and place in a pan. Roast for about 30-40 minutes until it is nice and soft. Let it cool for a bit, then scrape out the insides. You can use some for these muffins, mix some into pancake batter, make ice cream with it, mix it with spices and milk for a yummy puree, etc. etc.
Butternut Squash Muffin Ingredients
1 cup mashed rasted butternut squash
1 cup flour
1/2 cup whole wheat flour (optional, can use 1.5 cups all purpose flour)
2 and 1/2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 tbls melted butter
3/4 cup milk
1 egg
Butternut Squash Muffin Directions
-Preheat the oven to 400.
-Whisk together the dry ingredients
-Beat the egg, then stir in the milk, butter, and roasted butternut squash
-Add the wet ingredients to the dry ingredients and DON’T MIX TOO MUCH (will make your muffins heavy and they are already pretty heavy), just until they are combined
-Pour into greased or papered 12-muffin pan (I used paper but I think greasing would have been better for these muffins – if you do use paper make sure the paper coordinates with your blog’s logo)
-Bake for 20 minutes. These muffins will look done on the top, but may need a minute or two more to bake, you want them fully cooked on the inside since they are sort of rich and heavy. If you take them out too early they will be a bit rubbery (though still yummy).
-Let them cool completely before eating.
Enjoy!
