Winter Squash Muffins…my adventures with my CSA


One thing about belonging to a CSA is that we often get vegetables I’ve never seen before and lots of them. So, I have to figure out what they are and then figure out how to use them all up. Not a problem I mind really, in fact I pretty much look forward to the surprise of our farm share box each Thursday…it’s like Christmas, but with vegetables.

Lately, I’ve been receiving a LOT of  winter squash and not things like butternut or acorn squash, but very weird & wild  knobbly looking things. Squash like delicata, turban, sweet dumpling and more.

One day last week I found myself with squash multiplying like tribbles or gremlins and feeling a need to get everything under control, I cracked open a couple and made some squash muffins.  I used buttercup squash & sweet dumpling squash, both of which are very sweet & supposedly good for baking.

You’ll notice that I chose white whole wheat flour as well. It is more nutritious than regular all purpose flour (which is actually made from red flour, stripped of its goodness & then bleached). White whole wheat is made with white wheat instead of red wheat, so it tends to have a less bitter taste than regular whole wheat flour made from red wheat. I also used honey instead of sugar to sweeten them with the goal of making them a little more suitable for breakfast…although, I did top some with cream cheese frosting as more of a desert. Which ones do you think disappeared first?

Winter Squash Muffins

1 cup honey
1/2 cup of canola oil
3 eggs
2 teaspoons of vanilla
2 cups of white whole wheat flour
2 teaspoons of cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 cups of shredded buttercup squash & sweet dumpling squash (or any other good quash for baking, pumpkins, or sweet potatoes)

  1. In a bowl, cream the honey, oil & vanilla.  Add the eggs one at a time.
  2. In another bowl,  sift the flour, cinnamon, baking soda & powder & salt.
  3. Add the dry ingredients to the honey& oil mixture and mix well.
  4. Fold in the shredded squash.
  5. Line your cupcake/muffin pan with liners and fill them about 2/3rds.
  6. Bake on 325 degrees for about 30 minutes.
  7. Top with cream cheese frosting once cooled if desired. Makes about 24 muffins.

Cream Cheese Frosting

2 ounce packages of cream cheese, softened
1 stick of butter, softened
2 cups of powdered sugar
zest of one lemon

  1. Mix butter & cream cheese until smooth & creamy.
  2. Sift in the powdered sugar one cup at a time.  Add the lemon zest.
  3. Refrigerate for about 15 minutes and then top the muffins with it.
  4. Lick the bowl!


One thought on “Winter Squash Muffins…my adventures with my CSA

  • November 3, 2009 at 2:29 pm

    This looks and sounds really good. I gotta share this. 🙂

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