With the first chill in the air I get a hankering for fall spices and foods. The summer fruits are on the way out and the fall fare is coming in. Farmer’s Markets are brimming with the first apples and pears, squash and maybe even pumpkin.
In my house we love squash and many times I cook too much. Here is a good way to use up some extra butternut or buttercup squash — or even pumpkin — in a nutritious, tasty snack. My son loved these for his after school snack laced with butter or ghee, the fragrance of the spices lingering in the house for hours afterwards.
* By far, the easiest way to cook a winter squash is too place it, whole, in a baking pan lined with parchment paper (for super easy cleanup) and roast at 400 degrees F for one hour and 15 minutes (or longer depending on how large it squash is). It is done when a knife goes in very easily. Carefully slice open and let it cool, remove the seeds and scoop out the meat. There is no fighting with trying to cut a hard squash and it cooks beautifully.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 12 muffins
Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series!