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Butternut Squash Muffins

Paleo-Pumpkin-Muffins-3883smLeaves changing, temperatures cooling and the return of pumpkin-flavored treats! I love fall and the transition to heartier, warmly spiced foods. I frequently use butternut squash in my baked goods. It works well as a sub in pumpkin recipes. I buy a larger (3-4 pound) squash and roast whole (about 1-1.25 hours at 350F). Then I have plenty of squash to use in savory and sweet dishes (think creamy pear-squash soup or butternut squash pancakes with pecans & chocolate chips!).  Below is an easy, gluten-free fall treat:

Butternut Squash Muffins

Stir together dry:
2 cup almond flour
1t baking soda
1T pumpkin pie spice

 

In blender, puree together wet until smooth:

1.5c cooked butternut squash, mashed
¼c maple syrup or 4 dates (Mejdool preferred)
1 egg

 

Mix wet into dry.

Optional: stir in ½c chocolate chips.

 

Pour into muffin papers and at bake at 350F for 20-25 minutes or until tops spring bake when pressed. I’ve also made bars by using an 8×8” or 9×9” pan (bake for 35-45 minutes).

 

Use the leftover butternut squash for a Butternut Squash Lasagna. A fall favorite with basil, goat cheese, brown rice noodles & caramelized onions. Our dairy-free option has a cashew-white bean cream. Find this recipe in our weekly gluten-free, meal plan: November Plan.

 

 

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Chef Allison Stevens MS, RD, LD

Prep Dish is a gluten-free meal planning website. Celebrity personal chef & dietitian Allison Stevens thoughtfully crafts each plan using her own well-tested recipes.  Each plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, gluten-free, healthy meals using seasonal, whole foods (nothing processed!). We aim to save you time while keeping your family’s taste buds happy. 
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