Roasted Butternut Squash Cupcakes

Posted on October 18, 2009. Filed under: Breads, Desserts, Fall Favorites |

I had a HUGE butternut squash I needed to use. Which is not hard to find ways to use it. It is maybe my all time favorite food. It is extremely nutritious and even more delicious! Also very versatile. With one butternut squash I made these muffins, and also a dip for some vegetables. A savory and sweet dish all with 1 food. Wonderful!

I cut the squash in half and dug out the seeds. Then I put it on a sheet pan cut side down at 325 degrees for 1 1/2 hours. I put it in at 5:30 am right before I headed to the gym. When I got back an hour and a half later, it was perfect. I mean PERFECT!!!! This time I found that if I roast the squash at a lower temp for a longer period of time the squash turns out more flavorful and tender. Seriously, I couldn’t stop thinking, “If I died right now my life would be complete b/c I just ate the best food in the world.” It didn’t have any added butter, brown sugar, cinnamon, honey, salt, NOTHING! It was like natures candy. Okay, so did I sell you on the squash? Now for the muffin/cupcake recipe.

PS: Got the picture loaded, but it sort of sucks. So please make your own and take a picture that does the fabulousness (Yes, that is a word) of these cupcakes justice.

Make 1 loaf or about 18 muffins
Recipe Adaprted from Alton Brown

2 cups whole wheat flour
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3/4 c. vegetable oil
3 large eggs
1 tsp vanilla extract
3 cups shredded/mashed roasted butternut squash (scrape the cooked squash out of the shell)
1 cup: walnuts, chocolate chips, pumpkin seeds, pecans, coconut, butterscotch chips

Preheat oven to 325 degrees.

Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a medium bowl.

In a separate bowl mix sugar, vegetable oil, milk, eggs and vanilla. Combine both mixtures and fold in the roasted butternut squash and optional mix ins. Once the ingredients are incorporated, pour them into 1 9x5x3 inch loaf pan, or 18 muffin cups.

Bake loaf for 1 hour and 15 minutes. Or bake muffins for about 25 minutes. Cool completely before frosting. If you just want muffins(Which would be an incredible breakfast!), omit the frosting. But for a delicious desert, add the banana buttercream.

Banana Buttercream
2 tbsp butter, room temperature
1 very ripe banana
3-4 cups powdered sugar
1-2 tbsp milk

With a hand mixer, whip the butter for about 30 seconds, then add the banana. Slowly add the powdered sugar. Add the milk as needed to thin out the frosting to the desired consistency.

Fill a ziplock bag with the frosting and cut the tip of a corn of the bag. Pipe the frosting onto the cupcakes. Store at room temperature until ready to serve.


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