Leaves 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.
