I'm a bit obsessed with butternut squash. Have you tried it? We grew a ton of it in our garden this year and my favorite way to preserve it is to bake the squash in a 350 degree oven for about 45 minutes until it's soft.
Scoop out the flesh and puree it in a food processor or simply mash it with a potato masher.
I then like to make individual zipper bags with a 1 or 2 cup serving. Freeze and they are ready to go when you are...
I've been wanting to make butternut squash muffins and I recently found a Weight Watcher recipe that looked good. I modified it slightly (I almost always up the amount of spices a recipe calls for, I used apple sauce instead of oil and added Greek yogurt. They turned out SO good!
1 1/2 cups flour
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1 tsp ginger
1/4 tsp salt
1 tsp baking soda
1/2 cup packed dark brown sugar
1 cup butternut squash puree (about 1 3/4 pounds)
1/4 cup applesauce (I used the cinnamon kind, but plain would work fine as well)
1/3 cup fat free Greek yogurt (or plain)
3 Tbs molasses
- Preheat oven to 350°F. Coat 12 muffin holes with cooking spray or use cupcake liners.
- In a large bowl, whisk together flour, spices, baking soda and salt.
- In another bowl, combine sugar, squash puree, apple sauce, yogurt, molasses and egg. With an electric mixer on medium speed, mix for 1 to 2 minutes (or mix by hand).
- Make a well in center of dry ingredients; pour in liquid mixture and gently fold to just combine (batter will be lumpy).
- Evenly pour batter into prepared muffin pan about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Yields 1 muffin per serving.