Thursday, November 4, 2010

butternut squash muffins/cupcakes


awhile back we got some butternut squashes in our csa. i found a fantastic looking recipe from tastespotting again for butternut squash cupcakes. i made them, forgetting to add the dry ingredients. big oops. plus our ovens didn't really work (see undercooked eggplant parm) so they turned out to be something like squashy custard..
cheapskate that i am, i saved the dry ingredients with plans to someday get another squash and successfully make them.
the time has come! got two butternut squashes in our last csa. (it was the last one ever, sad.) not to toot my own horn or anything, but they were SO EFFING GOOD. we forwent the frosting and instead used leftover cinnamon butter from the pumpkin pancakes.

here's the recipe, via korean american mommy


Butternut Squash Cupcakes
Ingredients
Adapted from MarthaStewart.com
1 Large Butternut Squash (about 1-2/3 cups to 2 cups)
4 Large Eggs
1 Cup Granulated Sugar (you can add more for a sweeter cupcake)
1 Cup Softened Butter
1/4 tsp Salt
1/4 tsp Pumpkin Spice
1/4 tsp Nutmeg
1/2 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
2 Cups Flour

Directions
1. Preheat oven to 400º degrees. Wash, dry and cut the squash in half length wise and remove seeds and place on a baking sheet. Brush on some extra virgin olive oil. Bake for about an hour. Check to see if the squash is done by piercing it with a fork.
2. Scoop the squash out, allow to cool and puree in your food processor. Set aside.
3. In a medium bowl, whisk together the flour, baking soda & powder, salt, cinnamon, ginger, nutmeg and pumpkin spice and set aside.
4. In a large bowl, whisk together the sugar, eggs and butter. Add the dry ingredients and whisk until smooth. Then whisk in the butternut squash puree.
5. Prepare your muffin pan and add the batter a little over halfway. Bake at 350º for 18 minutes. Insert a toothpick in the center and check to see if it comes out clean.

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