roasted winter squash muffins with honey and molasses

i made a big pot of beans and these muffins for dinner yesterday.  the beans bubbled all day while cooking on the stove, the scent of the roasting winter squash and then baking muffins filled the air.  what a welcoming, homey way to celebrate a late fall sunday.

roasting the winter squash tenderizes the vegetable and brings out the sweetness.  the resulting puree delivers incredibly moist muffins.  i used spelt flour for fiber, taste and because it is tolerable for many people with gluten sensitivities (although it is NOT gluten free so unsuitable for those with celiac disease).  you could use whole wheat flour or unbleached white flour if your prefer. in comparison to most muffins, these are very low in oil and sweeteners...a guilt free treat perhaps?

roasted winter squash muffins with honey & molasses

1 winter squash, halved and seeded (i usually use acorn, kobacha or sweet dumpling)

extra virgin olive oil

1 tbsp honey

2 organic eggs, lightly beaten

1/2 cup unsweetened coconut milk (from the dairy section, not canned)

extra virgin olive oil

1/4 cup honey

1/4 cup unsulfured molasses

1 3/4 cup spelt flour

2 tsp baking powder

1 tsp chinese 5 spice powder

1/2 tsp cinnamon

1/2 tsp freshly ground black pepper

large pinch sea salt


preheat oven to 400 degrees F.  line a 12 cup muffin pan with parchment muffin liners. spray with non aerosol organic olive oil spray.

line a rimmed baking sheet with parchment paper.  place squash halves cut side up on pan.  drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with a small pinch of salt.  roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  remove from oven and allow to cool enough to handle.

when squash is cool enough to touch, use a sharp knife and cut 4-5 lines lengthwise into squash pulp being careful not to cut into the skin.  repeat for each half.  then, using the same technique, cut 4-5 lines width wise.  you will be left with small cubes.  use a spoon to scoop out the squares.  they should be very soft. add to a small bowl and mash with a potato masher or puree in blender or food processor.  measure out 1 cup of squash.
 
meanwhile, in a large mixing bowl, add eggs , coconut milk and 3 tbsp olive oil.  whisk until eggs are frothy.  add the honey, molasses, 1 cup pureed squash and whisk until blended.  add spelt flour, baking powder and spices.  using a wooden spoon, stir until just mixed. (do not overmix).

add batter equally to each cup.  (i use an ice cream scoop).  Bake in preheated oven for 25 minutes or until muffins are golden brown and a tester inserted in the middle comes out clean.  serve warm.

some additional winter squash recipes you might enjoy:
fusilli with roasted delicata squash & fresh sage brown butter
roasted red kuri squash
stuffed acorn squash with wild rice, pecans and cranberries

it is winter squash week at food network's fall fest.  check out all the delicious sounding recipes from my blogger friends:

Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash
Jeanette's Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup
The Heritage Cook: Spaghetti Squash Two Ways
Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses
Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs
Red or Green?: Spicy Twice-Baked Stuffer Winter Squash
Devour: Rachael Ray's Easy Pumpkin and Winter Squash Lasagna
Thursday Night Dinner: Butternut Squash Mac and Cheese
FN Dish: 5 Light Squash Recipes

best,
diane

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