Wednesday, November 10, 2010

Buttercup Squash Oat Muffins

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
2 eggs
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. 


  1. These sound delicious. :)

    I love pureeing winter squash and making baked pumpkin puddings - they're like pumpkin pies without the crust (since the filling is my favorite part anyways!) I almost always use other richer winter squash instead of (often watery) pumpkin - and sometimes sweet potatoes too.

    I'm enjoying the local Mexican "calabazas" but I'm not sure what they're all called in English since all the squashes are calabazas here. Today I made a delicious curry with one. :)

  2. I've got a few Delicata squash on the counter at the moment. You've given me an idea Patty - Delicata curry!

  3. Those muffins looks mouth watering delicious. We also make curry with pumpkins.

  4. This is my first time making any squash recipes... I made half my buttercup "mashed" and was so excited to try this recipe I went out and bought another so I'd have enough. I wasn't disappointed! These are a great snack/breakfast on the go! Thanks!!

  5. Glad to hear that they worked out so well for you. The mash is also great worked into pancake batters.

  6. Just made these this morning for breakfast!! Delicious!! Thank you for the wonderful recipe!!

  7. I made these last week. You are so right! They are soft and pillowy and moist! I love Buttercups anyway so this was perfect. I am trying to control myself to not eat two in a day!!!!!

  8. Made these twice this week and they were a hit. I did use 1/2 white flour 1/2 whole wheat the second time as the muffins seemed a bit dense the first time.I also used 'flax eggs' to make them vegan. Thanks for the recipe!

  9. Thanks Courtney. A good reminder that I need to make these again :)


I love hearing from fellow muffin tin fans, so let me know what is on your mind.