Grease a muffin tin or line the wells with parchment paper muffin liners.Remove from the oven and set aside to cool. Arrange the squash in a single layer on a parchment paper lined baking sheet and roast for 30 minutes, until soft. Toss the butternut squash with 1 tablespoon of olive oil and season with a few grinds of salt and pepper. Muffin Storage: These butternut squash muffins can be stored at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.The muffins are also delicious lightly toasted with butter. Serve Warm: While also great at room temperature, warming the muffins in a 350☏ oven for 5-6 minutes helps crisp the tops back up.Cooling the muffins fully in the pan traps steam and results in soggier muffins. Cool on a Wire Rack: After 5 minutes, remove the muffins from the tin and cool on a wire rack.Golden and Crispy Tops: Start the muffins at high heat for the initial rise, then lower the temperature slightly and bake until the tops of the muffins are golden, slightly crispy, and spring back when pushed with a finger. ![]() This helps equally divide the batter to ensure uniform baking. Scoop into the Pan: Use a cookie or ice cream scoop to transfer the batter into the muffin tins.Fold Gently: Carefully fold the dry ingredients into the wet ingredients until just combined.Roasting removes excess moisture, which concentrates flavors and prevents the muffins from becoming soggy. Roast the Squash: Roast the butternut squash before adding it to the batter.Tips and Tricks for the Best Savory Butternut Squash Muffins While grating or microwaving/steaming the squash technically works, we’d miss out on all the extra flavor compounds achieved by roasting and the concentrated squash flavor! Recommended Tools to Make Butternut Squash Muffins ![]() Furthermore, as the squash roasts, the water content is reduced, concentrating the flavor of the squash. Roasting causes the natural sugars in the butternut squash to caramelize, imparting a sweet and slightly nutty flavor to the squash, resulting in the creation of new flavor compounds. The good news is that you can do this ahead of time – roast your squash a day or two before making muffins! Or roast an extra large squash and use the remaining squash for another dish or to add to salads during the week.īut I promise, there is a reason why we’re going to actually roast the squash first and not just microwave it or grate raw squash into the muffins, as you’d do with zucchini. You’ll notice that these muffins start with roasted squash. Bake: Scoop the batter into muffin cups and bake at 425☏ for 5 minutes, followed by an additional 13-15 minutes at 375☏.Combine Dry Ingredients: Add the flour, baking soda, baking powder, salt, and pepper to the bowl and gently mix until no streaks of flour remain.Stir in the squash, kale, Parmesan, and sage. Mix Wet Ingredients: In a large bowl, combine the buttermilk, eggs, olive oil, and mustard.Prep the Squash: Peel and cube the butternut squash, toss it with some olive oil and salt and pepper, and roast until soft and just starting to brown.Flour: To keep these muffins gluten-free, substitute in a 1:1 gluten-free all-purpose baking mix for the all-purpose flour.Parmesan: Use shredded Parmesan cheese – preferably freshly shredded – rather than the powdery kind that comes in a can.Kale: Substitute in other favorite leafy greens, like collard greens, chard, or spinach.Buttermilk: Add a tablespoon of white vinegar to whole milk if you don’t have buttermilk on hand.Butternut Squash: These would also work well with sweet potatoes, sugar pumpkins, buttercup squash, or acorn squash.Whether you like them room temperature, warmed in the oven, or toasted with a little bit of butter, these butternut squash muffins are the perfect side for any time of day. ![]() Crumbled on top of a bowl of chili? Count me in. Served alongside some scrambled eggs with breakfast? Also yes. And yes, I’m sneaking this in right before Thanksgiving in case you need a super easy holiday-worthy side - but these are also delicious any time in the fall. We’re going savory – and packed full of fall flavors – for this month’s muffin recipe. For easy fall baking, look no further than these Savory Butternut Squash Muffins, which combine roasted butternut squash, leafy greens, fall herbs, and Parmesan cheese, resulting in easy-to-make flavorful muffins.
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