Sweet and versatile, butternut squash is an irresistible dish when air gets crisp and leaves turn burning shades of red and orange.
From a creamy bisque to a flavor-filled curry, see this recipe that lets this fall gourd shine.
Pura Vida's Pecan Lover's Muffins
6
servingsIngredients
- 1 Tbs.
chia + 1/4 cup of almond milk (egg substitute)
- 1 cup
gluten free oat flour
- 1 cup
almond flour
- 2 tsp.
arrowroot
- 1½ tsp.
baking powder
- ½ tsp.
baking soda
- ½ cup
coconut sugar
- ½ tsp.
pumpkin spice
- 1 cup
mashed butternut squash
- 1/4 cup
coconut oil
- 1/4 cup
maple syrup
- 3 tsp.
vanilla
- 1/4 cup
almond milk
- Topping:
- 1 cup
pecans
- 2 Tbsp.
coconut oil
- 2 Tbsp.
coconut sugar
- 1/4 cup
maple syrup
Directions
Preheat oven to 350.
Pour the pecans, coconut oil, coconut sugar, and maple syrup into a saucepan and cook over medium heat until the mixture is caramelized.
In a small bowl, mix chia with almond milk until the mixture begins to thicken, forming an egg substitute. Set bowl aside.
In a bowl, combine oat flour, almond flour, arrowroot, baking powder, baking soda, coconut sugar, and pumpkin spice.
In a separate bowl, combine mashed butternut squash, coconut oil, maple syrup, egg substitute, vanilla, and 1/4 cup of almond milk.
Combine wet and dry ingredients and mix gently with a spoon until the batter is visibly uniform. It is very important not to overmix the batter or the results can be hard or misshapen.
Divide the caramelized pecans into two equal portions – one for the batter and one for the topping. With a spoon, gently fold half of the caramelized pecans into the batter.
Carefully spoon the batter into a muffin pan using muffin cup liners. Spoon the other portion of the caramelized pecans onto the tops of the muffin and transfer to the oven immediately.
Bake 27 minutes until a toothpick inserted into the center of a muffin comes out dry. Remove the pan from the oven and let muffins cool for five minutes in the pan, and then another five minutes on a wire rack.
Facts about Butternut Squash
Did You Know?
The difference in winter and summer squash is all in the maturity. Winter squash (such as butternut, acorn, and pumpkin) is different from summer squash because it is harvested and eaten in the mature fruit stage. In mature fruit, seeds within have matured fully and the skin has hardened into a tough rind.
How to Choose:
Choose squash that’s heavy and dense, with an intact, non-green stem. Make sure the surface skin is dull and matte, as shiny skin indicates that it was picked too soon. Look for squash with a deep color and few cuts, cracks, and soft spots. Some will have a pale spot where they rested on the ground, which is fine.
Storing Wisdom:
Once you’ve taken your squash home, go ahead and give it a good wash. Then, store squash in a cool, dry place with plenty of room for air circulation. Stored this way, they’ll keep for up to six to eight months.
