Butternut Squash Muffins

Squash of just about any kind is an excellent source of moisture and texture for baking, as well as providing wonderful nutrients.  I prefer using fresh squash whenever possible, and this is the time of year to stock up.  What else are you going to do on a beautiful fall day?

To prepare the squash to use in a bread or cake recipe, start by washing the exterior and scrubbing it well.  Even organic squash is going to have dirt on it, and you don't want that getting into your final product.  Next, slice it in half and remove the seeds at the base.  (Save them and plant them in your garden!)  Turn the slices cut side down into a baking dish, adding water to about an inch in depth.  Bake at 350 degrees for 30 to 45 minutes, until the squash is soft all the way through. Poke it with a fork, if you aren't sure.  Remove the pieces from the water and allow them to cool completely before scooping the flesh from the skin.

Place the squishy squash pieces into the bowl of a food processor and blend until smooth. This may take a few minutes, depending on the speed of your blade.  You may have to scrape the sides of the bowl occasionally to ensure that all of the pieces are processed evenly.

You can freeze squash for about three months if it is double bagged.  It also makes great baby food.

The following is based on the pumpkin bread recipe I posted last week, with a few changes that sounded yummy.

In the bowl of an electric mixer, combine the following mixing well after each addition:
15 ounces cooked butternut squash
2/3 cup Stevia
1/2 cup honey
1/3 cup grape seed oil
1/3 cup coconut oil
2 teaspoons vanilla
4 large eggs

In a separate bowl, combine the following:
1 1/2 cups Namaste Foods Gluten-Free Perfect Blend Flour
1/2 cup  ViShape Shake Mix
1/2 cup buckwheat flour
1/2 cup almond meal
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves

Add the dry ingredients to the wet mixture and beat until well blended.

Spray muffin tins with your favorite oil or use muffin liners.  Fill each cup 2/3 of the way with the batter.  Bake at 350 degrees F for 15 minutes in the center of the oven.  Allow to cool in the muffin tin for 5 to 10 minutes before removing.  Finish cooling on a rack.

Yield:  24 large muffins