BUTTERNUT SQUASH MUFFINS
These Butternut Squash Muffins are savoury. You can choose to make this in muffin form or casserole form. If doing a casserole use a 9 X 13 pan and increase cooking time to 35 minutes. I like it as a side dish, but I do eat it as a main because I love vegetables. The more vegetables we can add to our diets, the better for our overall general health.
Another meatless Monday idea. I make a nice big salad with these. If you don’t want to bother with muffins, this bakes nicely in a 9 X 13 pan. Cool and spoon out. Remember this is crumbly and won’t cut perfectly, but will wow you with its creaminess and taste.
If you are looking for a great salad with butternut squash https://recipesatmytable.com/roasted-butternut-squash-pear-salad/
Ingredients
- 2 cups butternut squash(I used frozen)
- ¼ cup mayonnaise
- 1 small onion chopped
- 2 tsp chives
- 1 egg
- 1 tbsp maple syrup
- 1/4 cup all purpose flour
- 1/2 tsp baking powder
- salt and pepper
- 1 sleeve plain salted crackers ( for topping)
- 1 tsp Italian seasoning
- 2 tbsp parmesan cheese
- 2 Tbsp olive oil
Process
I steamed the butternut squash in the microwave for 5 minutes and then used an emulsion blender to puree it. Set it aside and let it cool.
I put the crackers in a plastic bag and pounded them with a rolling pin. Place them in a small bowl and add the Italian seasoning, cheese and olive oil and mix.
The squash has cooled and now I add the egg,mayonnaise maple syrup, baking powder chives,salt and pepper, flour and onion. Mix all together.
I grease a muffin tin and divide the batter equally.
Next i place 1 1/2 tbsp of the topping over each muffin and gently press it down with a fork. Place in a 350F oven for 25 minutes. Let completely cool. Remove from pan by scooping out gently with a spoon. They are crumbly, but bottom stays firm.
These are very crumbly in texture, but they do lift out nicely with a tablespoon.
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