Featured Ingredient: Buttercup Squash
Sweet Dumpling. Gold Nugget. Buttercup. Sounds more like aliases on a naughty chat room than what’s for dinner. But at the risk of bruising zucchini’s ego, you should make these mighty gourds and other winter squash your go-to vegetable this winter. The various guises of winter squash are a cinch to store, versatile in the kitchen and their nutritional benefits are often great.
Those with a bright orange flesh such as buttercup are a storehouse for beta-carotene, an antioxidant that can be converted to vitamin A in the body to boost immune health. So loading up on winter squash can help keep the sniffles at bay. Vitamin C, potassium and fiber are other nutritional perks. And you get this nutritional goldmine for only about 60 calories per cup keeping the needle on the scale going in the direction you want.
With a sweet flesh, buttercup squash is a natural for incorporating into baked goods as a way to sack some of the fat.
You really do need to try out these whole-grain muffins. They are supper moist and heavenly flavored. To make the squash puree, I just cut the buttercup into chunks, sliced off the skin and steamed the flesh on the stove top until very tender and then mashed it with potato masher. You could probably also roast it until tender. Butternut or acorn squash would also work in this recipe. I’m becoming increasingly smitten with the flavorful, low glycemic palm sugar from Navitas Naturals, but you could use other sugar here as well.
I came across a really great printer function that you will find a tab for from now on below my recipes. Just click on it and you can easily customize the page to what you want printed.
Anyone else have much experience baking with winter squash?
Buttercup Oat Muffins
1 cup whole wheat pastry flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
¼ tsp salt
1.5 cup buttercup puree (yield from about ½ of a medium sized buttecup squash)
¼ cup vegetable oil
½ cup palm sugar or sugar of choice
1 tsp vanilla extract
1-inch piece fresh ginger, grated
½ cup walnut pieces
2 Tbsp oats
2 Tbsp palm sugar or brown sugar
2 Tbsp vegetable oil
Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.
Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding. Because they are so moist, it’s best to store them in the fridge.