I’ve completely fallen for fall. The colors, the spiced beverages and the way everything just seems to slow down this time of year. So, in the spirit of this fabulous season, I’m turning the spotlight onto one of my favourite vegetables; the butternut squash.

Butternut squash is available locally from now until march. Look for a squash that’s firm, feels heavy and is evenly cream-colored, without any marks or bruises. If kept in a cool, dry place, it can last for up to 3 months.

I’m a fan of butternut squash for its sweet and nutrient-dense flesh but am particularly fond of it for its versatility. Grilled, roasted or pureed, you can enjoy it in a number of delicious ways.

Today’s recipe features raw butternut squash, grated into a seasonal and spicy batch of muffins. I made these over the long weekend and have been thoroughly enjoying them since. Hope you enjoy!

 

Butternut squash and apple muffins

Makes 12 muffins

Ingredients

• 1  1/4 cups whole wheat flour

• 3/4 cup rolled oats

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon allspice

• 1/3 cup brown sugar or sucanat

• 1 cup buttermilk

• 1 cup packed, grated butternut squash (approximately 1/2 squash, peeled and grated)*

• 1 large egg, room temperature

• 1/3 cup butter or coconut oil (melted and cooled slightly)

• 1 large apple, peeled and diced (about 1 1/4 cups)

• 1/3 cup pecans, chopped

*For grating the squash, I recommend using your food processor for a quick and painless job. Halve the squash and hollow-out the center with a spoon. Then, shred in the food processor fitted with grater blade. Cube the other half of the squash into large chunks and store for roasting, later on in the week.

Preparation

1. Preheat the oven to 375 F. Grease and flour a twelve-cup muffin tin and set aside.

2. In a large bowl, combine the dry ingredients: flour, oats, salt, baking powder, baking soda, spices and sugar.

3. In a seperate bowl, whish together the buttermilk, grated squash, egg and oil.

4. Pour wet ingredients over dry and fold gently with wooden spoon or spatula.

5. Fold-in the apples and pecans until just-combined, being very careful not to over mix muffins.

6. Scoop batter into muffin tins, filling  3/4 of the way.

7. Bake for 20 minutes or until tops are golden brown.

8. Let cool in tin slightly, 5-10 minutes, then unmold and let cool completely on wire rack.

Enjoy!

To my Canadian readers, did you enjoy any butternut squash over Thanksgiving weekend?