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Butternut Squash, Coconut, and Ginger Muffins

Butternut Squash, Coconut, and Ginger Muffins


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Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot. Butternut squash season starts in early fall. Look for very firm and heavy squash with fresh-looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.

Ingredients

  • 10 Tbsp. unsalted butter, melted
  • 2 tsp. grated peeled ginger (from one 2" piece)
  • ⅔ cup plus 2 Tbsp. (packed) light brown sugar
  • 2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about ¼ of a large squash)
  • ¾ cup unsweetened shredded coconut
  • ¾ cup coarsely chopped pecans

Recipe Preparation

  • Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.

  • Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.

  • Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.

  • Do Ahead: Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.

Reviews SectionWhat would the recipe look like for gluten free?|I made my own version of these. Added 1 c. grated apple, 1 c. grated zucchini, 3/4 c. raisins, and 3/4 c. candied ginger chips to recipe. Didn't change anything else. Made 2 dozen muffins. Delicious.drfoheadPhiladelphia10/26/19Is there anyway to cut the fat down in this recipe? Ten tbs of butter is almost one per muffin.cfranceFrance and Florida10/18/19I made these because I had coconut flakes and squash left over from another recipe and was very surprised at how delicious they are! The flavors are very subtle and not at all over powering. The texture is dense but perfect. Like other reviewers I used a food processor to make the squash pieces much smaller than a box grater (plus it was way easier than shredding by hand). Only about 1/4 of a good sized squash is needed. I will be making these again!AnonymousNew York10/25/18My family loved these muffins. I thought the flavors were perfectly balanced and the coconut provided a wonderful aroma and toothsome quality. These are especially good if you don't like overly sweet baked goods for breakfast. I foresee making these often.Linda SSan Francisco, California10/21/18It's not a bad muffin, but not a memorable one. This is supposed to be another take on the "morning glory" muffin, which uses carrots and this one uses squash because it's fall now, I think. Carrots and the butternut squash have subtle flavors when they have to compete with brown sugar. I'm not sure when I won't find carrots at my grocery store, so for that reason I can't see the point in using the squash unless I feel seasonally festive and want to deal with a more difficult food than peeling and shredding a carrot. And they both seem to have the same texture. Additionally, I don't see how the coconut flakes contribute other than texture-wise. To be honest, if I just added more squash instead of the coconut I wouldn't have noticed a difference. Unfortunately, this is not a keeper.Anonymousminnesota10/15/18This recipe is so wonderful, but I want others to know of some necessary adjustments. Throw the butternut squash in your food processor or Vitamix. Having a finer mince on the squash contributes to a dense yet delicate crumb. Also, the brown sugar measurement should note that the additional 2 tablespoons should be separated​ for topping. The instructions said to just add the brown sugar to the wet mixture, not indicating that some should be for topping. The flavor is so balanced, unusual, with a PERFECT crumb. Moist, dense, yet not heavy. This recipe actually made more than a dozen for me, but NO COMPLAINTS!angie.stefanecDenver10/15/18So easy and delicious, these muffins got raves all around. Making a second batch now! 1/4 of a butternut squash is the perfect amount.AnonymousSan Diego10/14/189oz seemed like way more than 2c of butternut squash. would stick to volume measurement. also might recommend food processor for very shredded squash vs. box grater for nicer texture. we found the squash a bit too intact but the flavors were very nice.These muffins are delicious! Easy to make and filling. Great for breakfast with some butter.jbrammer12Montana10/04/18

46 Butternut Squash Recipes

There are few ingredients as versatile as the beloved butternut squash. Whether blended into soup, stuffed, or stewed in a chili whether added to salads, put on pasta or made into a sweet pie for dessert, it's a vegetable that covers all the bases.


Butternut Squash Hazelnut Muffins

This is the official site for the IBD-AID (inflammatory bowel disease anti-inflammatory diet). It is moderated by trained personnel who represent Umass Medical School Center for Applied Nutrition. The diet is an evolving pattern of foods, expanding as we learn more from our research. We welcome patients and professionals alike, to support each other in applying this diet to each individual&rsquos needs. The core principles of the diet must remain evidence-based but may be adapted to fit a diverse population from cultural and geographic perspectives.

This is an official Page of the University of Massachusetts Medical School

Center for Applied Nutrition &bull 55 Lake Avenue North Worcester, Massachusetts 01655


Butternut Squash Muffins

Directions:
Preheat oven to 350. Grease and flour 3 loaf pans or line 3 dozen muffin wells**. In a medium bowl, whisk together flour, allspice, cloves, salt,baking powder and nutmeg. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. Pour into prepared tins and bake 15-20 minutes for muffins and up to 1 hour for bread. A toothpick insert in the center muffin or bread should come out clean.

*cut in half, brush lightly with oil and roast on a pan for about 1 hour or until soft, remove from skin.
**we made 2 dozen muffins and one loaf of bread.

My thoughts:

These are an excellent alternative to the more ubiquitous pumpkin breads and muffins. Not that they aren’t good on their own merits but butternut squash has its own subtle flavor that is exceptional in muffins and quick breads and often over looked.


3. Creamy Vegan Butternut Squash Pudding

Pining for pumpkin pie but not big on baking? This creamy butternut squash pudding will satisfy your sweet tooth and comes together in three simple steps: just roast, blend and chill your squash for a spoonful of heaven. Top with coconut cream and chocolate shavings or toasted pecans and granola.

Get the Creamy Vegan Butternut Squash Pudding recipe at Love & Lemons.


Spiced Squash Muffins recipes

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Heat oven to 400 degrees. Grease muffin tin with butter. Mix flour, sugar,spices, baking pow. ( more )

This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (. ( more )

Preheat the oven to 200&degC/400&degF/gas 6. Cut the kabocha or butternut squashes into lo. ( more )

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My mother just brought these round - loved by everyone - so I have to post the recipe so I d. ( more )

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Sweet Potato Muffins with Coconut & Cranberry

I’ve always been a big fan of muffins. They’re so easy to make, they’re great as a breakfast or snack, and they’re super portable. They’re also really versatile – you can put just about anything in them (even vegetables!). Check out the bottom of this post for more muffin recipe inspiration.

This sweet potato muffins recipe is simple, tasty, and nutritious. You basically just combine the ingredients, pour into a muffin tin, and bake. They even have some pumpkin pie spice in them, so they’re especially perfect for fall!


16 Oh-So-Good Paleo Butternut Squash Recipes

Butternut squash makes a great addition to any Paleo meal, and adds Vitamin C, Vitamin A, minerals, and fiber to a dish. It’s a very versatile vegetable, with a unique texture once it’s been cooked, and these recipes showcase the many ways you can use butternut squash in your Paleo cooking.



Photo: What Would John Mack Eat?

1. Butternut Squash Frittata
These frittatas are made on top of a butternut squash base, so in each bite you’ll be getting butternut squash. It’s such a versatile veggie once you get it cooked because it comes out soft and malleable. The eggs make sure you’re getting some protein in the meal, and kale helps to add plenty of vitamins and minerals. The last ingredient is zucchini, which adds yet another serving of vegetables, making this a healthy start to your day and totally in line with what the Paleo diet stands for.

2. Paleo Juicy Stuffed Peppers Recipe
The butternut squash in these stuffed peppers has been laced with cinnamon spice to give it a flavor boost. Also in the peppers is savory ground beef with walnuts to give it an additional texture and a nutty flavor. Be sure to use grass-fed ground beef so that you avoid the antibiotics and growth hormones pumped into conventionally raised cattle. This recipe is Paleo from the ground up, using coconut oil instead of an unhealthy oil and making sure that all of the accompanying ingredients are Paleo friendly.

3. Creamy Butternut Squash Lasagna
Most recipes that are listed as being creamy are going to have some dairy in them, but not on Paleo. This creamy butternut squash lasagna uses coconut milk to give it a creamy taste and texture without the need of any milk or cream, so you can eat it knowing that it isn’t going to give you digestive trouble. Butternut squash works well inside of lasagna because it has a soft texture that makes a great sauce. They have opted to use sausage as the meat here, but you could just as easily use beef for a beef lasagna.

4. Pork and Butternut Squash Stew
When you add in butternut squash to a stew you’ll be helping to thicken up the stew while at the same time adding a soft and silky texture that contrasts with the meat. Here they’ve gone with pork shoulder as the meat, which balances this out nicely and makes it a rounded Paleo meal. They’ve even included pumpkin seeds so you’ll be getting some healthy fat, extra protein, and some fiber built right into the meal. The combination of seasonings makes this a sure winner for your taste buds, and you can store any leftovers as this reheats well.

5. Paleo Curry-Sage Butternut Squash Soup
No butternut squash recipe list would be complete without a butternut squash soup. It makes such a great soup because once it’s cooked it’s creamy and has a nice flavor. Here they’ve suped it up with curry and sage so that there’s even more flavor involved, and have kept it simple by not adding any meat, so you’ll get to focus on how the squash tastes. They haven’t held back on the spices so this is going to give you a lot to savor, including coriander, cumin, nutmeg, and cayenne for a bit of heat.

6. Roasted Butternut Squash Soup
Here’s another butternut squash soup for your perusing pleasure, made by roasting the squash first before making it into a soup. This helps to give it a totally different flavor than if you simply boiled it, and the flavor comes through when you’re eating the finished product. The item that puts this over the top on the flavor meter is the bacon, and this gives the soup a savory taste that you won’t find in many other butternut squash soup recipes. On Paleo you’re allowed to eat bacon and not feel bad about it afterward.

7. Butternut Squash Fries
These fries are definitely Paleo approved, made from butternut squash instead of potatoes, but every bit as satisfying. It’s not about learning to go without your favorite foods, but learning how to creatively have what you want using ingredients that are on the Paleo approved food list. The best part is that you don’t need much more than the squash itself, as well as some salt and pepper, so they’re relatively easy to make. You can even dip them into some Paleo ketchup to get the full French fry effect.

8. Paleo March Madness Mash Bacon-Wrapped Jalapeños
These are great for game day, and have the feeling of jalapeno poppers without any guilt afterward because they’re made from Paleo ingredients. Let’s start with the bacon, which wraps each of these and makes sure that you’re going to get some meaty goodness along with the pepper and squash. Inside the pepper is squash and additional seasonings, so you get the texture from the cooked bacon, the pepper, and then the soft inside filled with butternut squash. You can’t go wrong serving this up to anyone, even if they’re not on Paleo.

9. Grass-Fed Persian Spiced Beef and Roasted Butternut Squash
This is a beautiful dish that’s inspired by Persian cuisine. Notice how they’re using grass-fed beef in this recipe. This helps to boost the amount of CLA you get from the meat, which helps you burn more fat. The roasted butternut squash lends its soft texture and subtle flavor to the dish, while also giving it a vibrant color. They even provide a separate recipe for the spice mix that is used to give this just the right taste. It’s the sort of spice mix you’ll want to make a big batch of for use in other recipes.


Photo: Coconut Contentment

10. Butternut Squash Porridge
This is a porridge that Goldilocks wouldn’t fuss over, and uses butternut squash as its main ingredient. Coconut milk and coconut oil are also used, and will give it a nice creamy texture and healthy fat. When cooking Paleo you’ll want to be sure to stay stocked up on coconut milk because it is used in so many different recipes. You’ll also want to use coconut oil as one of your go-to oils because it has several health benefits and is an approved Paleo oil that adds a nice flavor to meals. This is a great porridge to make on a cold day, any time of the day.


Photo: My Healthy Happy Home

11. Bacon Butternut Squash Quiche
Here’s a way to add a vegetable to your quiche without sacrificing any flavor at all. Instead you’ll be adding to the taste of the dish. And since bacon plays a role you’ll have even more to slow down for. The butternut squash gives this quiche extra nutrients and fiber, so you’ll be getting protein from the eggs, vitamins and minerals from the squash, and added protein from the bacon. This recipe also conforms to the Whole30 program, so you know that it doesn’t include anything that will steer you wrong.

12. Sage Roasted Butternut Squash Puree
This puree of roasted butternut squash keeps things simple with sage used as the major flavor booster. When you’re on Paleo you’ll soon discover that simplicity is your friend, and the less that goes into a recipe the better the chances that it’s Paleo friendly. Roasting the butternut squash until it’s tender is the perfect way to make it taste as good as it can, and pureeing it up makes it easy to eat. Sage is a great herb to use, providing flavor and health benefits at the same time.

13. Bacon and Butternut Squash Zucchini Spaghetti
This is an amazing dish that will rival any pasta meal you used to love before going on Paleo. It uses zucchini spaghetti instead of traditional pasta, and pairs bacon and butternut squash together for a contrast in texture and two unique flavors. The best part of this meal is that when you’re finished you won’t feel stuffed and bloated which often occurs with regular pasta dishes. Even with the bacon you’re still coming out with fewer calories and the zucchini means low carbs so no snoozies later from eating too many carbs.

14. Butternut Squash and Parsnip Soup with Bacon
Our final soup features butternut squash that gets some help from parsnips. Parsnips work well because they don’t wrestle for control over your taste buds, while providing a lot more fiber, as well as extra vitamins and minerals. Let’s not forget the bacon on this one, which is going to give it the iconic flavor that only bacon can provide. On Paleo the theory is that the saturated fat and cholesterol content of the bacon is not a big concern, with all of the vegetables and other healthy foods being eaten.


Photo: The Organic Kitchen

15. Fall Greens with Roasted Butternut Squash
This salad is best eaten in the fall, when the specific greens it uses are being harvested, along with butternut squash. It’s always good to keep the seasons in mind when eating Paleo, since Paleolithic man would have had to eat what nature was providing at any given time of year. Nowadays we can get any food we want all year long, so it’s no wonder that we’ve gotten disconnected from what it’s like to eat foods that are in season. Helpful pictures show you the best way to prepare butternut squash for cooking.

16. Five Spice Butternut Squash
Five different spices go into this butternut squash dish, and you’ll be able to taste each one separately when you have it. The five spices are cinnamon, star anise, fennel, pepper, and cloves. You can mix a big batch of these spices if you’d like, since they complement each other and can be sprinkled onto several dishes in order to improve the taste. The best part is that each of them brings their own nutritional benefits as well, so they don’t just taste good but also help your body at the same time.


Butternut Squash Cupcakes

cupcake ingredients

1 cup of uncooked butternut squash (that’s about half of a medium-size squash), peeled and cut into 1/2-inch cubes
1 tsp. vegetable oil
6 Tablespoons (3oz) unsalted butter
1 cup (4 1/2 oz) all-purpose flour
3/4 tsp. baking Soda
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
3/4 cup granulated sugar
1/3 cup tightly packed, dark brown sugar
1 egg
2 1/2 Tablespoons half & half cream (or whole milk)

Prepare the squash: Place the butternut squash pieces into a large, microwave-safe bowl. Heat on high for 5-6 minutes, occasionally stopping to stir, until the squash is cooked (a fork should be able to easily go through a piece). Place the now-soft pieces of squash into a food processor or blender. Add 1 tsp. of oil. Pulse/puree until smooth. [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=𔄣_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=𔄢px” margin_bottom=𔄢px” animation_type=”” animation_speed=𔄢.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][Note: If you have a small food processor or blender, just puree half at a time.]

Measure out 3/4 cup of purée. (You may have some left-over that can be covered and refrigerated for another use.) Set aside the measured out 3/4 cup, and allow it to cool to room temp.

Prepare the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

Melt the butter in a medium-size heavy bottom saucepan, over low heat until just melted. Turn the heat up to medium-high, and cook, swirling occasionally, until the butter turns golden brown and develops a nutty fragrance. Keep a close eye on the butter, it can turn from brown to black in a matter of seconds. Remove the pan from the heat and allow the butter to cool for about 15 minutes.

In a medium bowl, whisk together the flour, baking Soda, cinnamon, and salt. Set aside.

In a separate large bowl, combine the butternut squash purée (3/4 cup), both sugars, egg, and cream. Whisk vigorously until well blended. Add all of the flour mixture and, using a large rubber spatula, gently stir in the dry ingredients until just combined. Try not to over mix.

Add the brown butter and gently whisk until smooth and well combined.

Divide the batter evenly among the 12 cupcake liners.

Bake for 20-25 minutes, or until the top of a cupcake springs back when touched lightly.

Remove from the oven and allow the cupcakes to sit in the pan for about 5 minutes before transferring them to a cooling rack.

Cool completely before frosting.

White Chocolate Frosting

6 ounces of high quality white chocolate (white chocolate can be fussy when it’s heated, but Ghirardelli’s melts like a dream)
8 Tablespoons (that’s 1 stick) of unsalted butter, softened to room temperature
1/4 tsp. salt
1 3/4 cups of confectioners’ sugar
1/4 cup milk
1/4 tsp. pure almond extract

Make a double-boiler: Place about 1/2-inch of water into a saucepan and bring it to a simmer. Place the white chocolate into a large, heat proof bowl and place the bowl on top of the saucepan (be sure that it’s large enough to fit over the pan of simmering water without the bottom actually touching the water). Stirring occasionally, melt the chocolate until smooth. Remove the bowl off the saucepan and set it aside to cool to room temperature.

Meanwhile: In the bowl of your stand mixer, fitted with the paddle attachment (a hand-held will work too), beat the butter and salt until light and fluffy (about 3-5 minutes on medium speed).

Gradually sift in the confectioners’ sugar, beating on low speed after each addition. [Note: I added the sugar in 1/2 cup increments.]

Once all the sugar has been added, beat in the milk and almond extract until well combined.

Add the cooled, melted white chocolate and beat on low until combined. If the frosting looks too thin, add about 1/4 cup of confectioners’ sugar. If it’s too thick, add a splash of milk

If the white chocolate was still on the warm side when it was added to the bowl, simply refrigerate the frosting until it reaches a spreadable consistency…if you plan on piping it, this may take longer.

Frost the cooled cupcakes as desired. Garnish with walnuts, or cinnamon, or shaved chocolate.


Paleo Butternut Squash Muffins

Grain-free butternut squash muffins made with almond flour

Ingredients

  • 2 large eggs
  • 1 cup butternut squash, roasted and mashed
  • 1/4 cup unsweetened applesauce
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 cups Super Fine Almond Flour
  • 1/4 cup coconut sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup raw walnuts, chopped, for topping

Instructions

  1. Preheat the oven to 350 degrees F and line a muffin tray with 9 papers.
  2. Add all ingredients (except the optional chopped walnuts) to a blender and blend until combined.
  3. Fill the muffin papers ¾ of the way full with muffin batter. Sprinkle with chopped walnuts. Bake in the preheated oven 25 to 30 minutes, until the tops have set up and turn golden-brown.
  4. Allow muffins to cool at least 30 minutes before peeling off the muffin papers.
Nutrition Information

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Sunday 26th of January 2020

So I made these today and they are delicious! My only concern is that even though I left them an extra 10 min in the oven, they weren't a dry muffin, is that normal?

Monday 2nd of December 2019

Posted by Erin in: Dairy-free, Fall Recipes, Gluten-free, Grain-free, Paleo, Seasonal Recipes, Special Diets I used to love watching the food network but not one show offers any healthy alternatives. So thank you for this!

Monday 4th of November 2019

I will have to change my ways and push pumpkin aside for a second. Can't wait to try these!

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