October 21, 2010 • Posted by Jennifer Perillo
“Eat your veggies.” What mom hasn’t uttered that phrase, at least once, to their children? The best way to prepare for battle is to arm yourself with great tasting recipes. Forget about making purees to add to brownies or sneak into mac n’ cheese. The best way to raise a good eater is to let them know what you’re really serving up. This way if they love it, they’ll know what to ask for, and eventually seek out as they get older.
Butternut squash is one of the vegetables I consider an easy sell. It has a sweet, mild taste, and is easy to prepare. Try cubing and roasting it with a drizzle of olive oil, salt and pepper. Then you’ve got an instant add-in for pastas, or it can be smashed with a fork as an alternative to mashed potatoes. Another favorite is also a great tasting treat: muffins. Next time skip the blueberries and toss some roasted butternut squash into a batch for a savory twist on a breakfast favorite.
Butternut Squash Muffins
To prepare the squash:
2 cups (7.25 ounces) 1/2-inch cubed butternut squash
Extra virgin olive oil
Sea salt and freshly ground pepper, to taste
For the muffins:
1 3/4 cups (8.5 ounces) flour
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (1 gram) sea salt
1 tablespoon (15 grams) sugar
6 tablespoons (3 ounces) butter, cut into 12 pieces
1 cup (225ml) buttermilk
- Preheat oven to 400ºF. Coat a 12-cup muffin tin with butter or fill with paper liners.
- Add butternut squash to a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes, until tender and lightly golden. Transfer to a dish to cool.
- In the meantime, add the flour, baking powder, baking soda, salt and sugar to the bowl of your food processor and pulse to combine. Scatter the butter pieces over the top of the mixture, and pulse 3 to 4 times until large pea-sized pieces have formed. Transfer mixture to a deep bowl and stir in the buttermilk until batter is just combined (it will be stiff and tacky). Gently stir in the roasted butternut squash.
- Evenly spoon batter into the prepared muffin tin, and bake 20 minutes, or until a metal skewer inserted comes out clean. Remove from oven and let cool in tray for 2 minutes. Gently lift out and place on wire rack to cool completely.