I love the idea of creating a more savory slant to things that are usually sweet. These mini muffins incorporate squash, sunflower seeds, carrots and a little bit of farmer cheese in a little, healthy baked treat.
Tip: An average (3 pound) butternut squash should produce 2.5 cups of puree, so I created a fresh spread with the extra to serve with the muffins, and add some zip and a freshness. Alternatively, butter or cream cheese would also go well. Think of offering all three if you are having a large crowd for brunch.
MAKES ABOUT 36 MINI MUFFINS
PREHEAT OVEN 375ºF… PREPARE THE SQUASH
1 butternut squash, cut in half lengthwise, seeds removed
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Place squash halves cut side down on a parchment-lined baking sheet. Roast for 40-45 min till fork can easily pierce through the squash’s center. Let cool a little, then scoop out the squash and mash with a fork in a bowl.
WHILE SQUASH IS BAKING, MIX WET INGREDIENTS FOR THE MUFFIN MIX
1 CUP cashew milk
2/3 CUP almond oil
1 egg
2 TB scallions, green tops, cut into thin rings
3 TB carrot, grated
2/3 CUP farmer cheese, room temp
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1 CUP roasted butternut squash puree, cooled
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In a large bowl incorporate ingredients till thoroughly combined.
FINISH THE MUFFIN MIX
1 CUP spelt flour
1/2 CUP coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp salt
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In a separate bowl sift flours, then mix in the rest of the dry ingredients. Transfer to the wet ingredients bowl and stir until just combined.
RAISE OVEN TEMP TO 400°F… BAKE THE MUFFINS
spray oil
sunflower seeds
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Grease 2 mini muffin tins with spray oil* and divide mixture into each cavity, allowing dough to come above the rim. Create a cone-like, irregular shape at the top, then sprinkle on a few sunflower seeds. Bake for 20-22 min, till edges brown. Let cool 5 min in pan, then transfer muffins to a cooling rack.
WHILE MUFFINS BAKE, MAKE THE SPREAD
1 CUP butternut squash puree
1/4 CUP Greek yogurt
1 TB sriracha
1/2 tsp chili powder
1/4 tsp salt
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Combine all ingredients in a bowl. Transfer to a small bowl and set on the side of muffins with a small spoon for spreading.
*If you don’t already own a spray oil dispenser, get one. That way you can use the quality oil of your choice for each project. This is a HOBNOB cupboard staple.
Want more party recipes for winter squash? Head to HOBNOB’s Pinterest page to see what we gathered from the spectrum. Party Recipes: Winter Squash We’ve done all the weeding for you, so you only see the most beautiful, healthful, and inventive recipes—the ones that are sure to impress guests. Here’s what we included:
Caprese Bites with Honey-Balsamic
Maple Glazed Acorn Squash with Apple, Parsnip and Sage
Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos
Mini Bacon Butternut Squash Cups
Chard Stuffed Acorn Squash With Za’atar and Tahini
Feta and Roasted Acorn Squash Salad
Mushroom Risotto and Broccoli Stuffed Acorn Squash
Butternut Squash Chicken Flatbread Pizza
Garlic & Lemon Butternut Squash Noodles
Honey Roasted Butternut Squash with Cranberries and Feta
Chipotle Butternut Squash Soup
Roasted Winter Squash with Vanilla Butter
Wild Rice Stuffed Mini Pumpkins
Butternut Squash, Coconut & Turmeric Soup + Crispy Sage
Butternut Squash and Goat Cheese Tartines
Weekend Recipe: Roasted Butternut Squash with Tahini and Feta
