Recipe: Acorn Squash Muffins

We cannot keep acorn squash in the house. The reason being that my husband and son will inhale acorn squash muffins. You’d think these muffins gave super powers with how quickly they get devoured!

This recipe is my pumpkin bread recipe but you use the acorn squash and cook it in muffin tins!

Halve the squash and scoop out the guts.
(Give the guts to some back yard chickens for a natural dewormer.)
Lay the cut side down and bake until the squash gives in easily when pressed.
Scoop the meat from the skin while warm and mash with a fork.

Ingredients:
2 cups flower (choose a gluten-free flour if serving guests who are gluten-sensitive)
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
2 eggs
1/2 cup water
1/2 cup olive oil
1 cup acorn squash mash (you don’t need to puree the acorn squash, a good fork mashing will do)


Bake at 350 for about 20-25 minutes.

A great breakfast food and easy way to sneak some extra vitamins in to your baked goods!
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