Our CSA has been providing an abundance of summer squash, and my family doesn't love it enough to eat on a regular basis so I have had to get creative so as not to loose all this squash.
I got a food processor on Freecycle a while back (Thank goodness! Can't imagine life without it anymore), so I shredded all the squash I had, and it yielded about 8 -10 c of squash to use in my baking (or other) recipes.
Today, with a little help from The Joy of Cooking as a guide, I made 3 different types of muffins. The first, Spicy Squashy muffins (think carrot cake-ish), Pineapple Coconut Squash muffins, and Gingerbread Squash muffin bites.
Here are the recipes:
Spicy Squashy Muffins
preheat oven to 400 degrees
1 1/2 c white whole wheat flour (used King Arthur Flour)
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t ginger
1/4 t cloves
1/4 t black pepper
mix all these together, set aside
2 eggs
3/4 c sugar
1 1/2 c firmly packed shredded squash
let sit a few minutes
add to wet ingredients:
2 T milk
1/2 chopped pecans
5 T coconut oil, vegetable oil, or melted butter (I used coconut oil)
Mix wet ingredients into dry till incorporated, scoop into greased muffin tins, about 1/3 c of batter each. Bake for 15-18 minutes, till toothpick comes out clean.
Pineapple Coconut Squash muffins
Preheat oven to 400
1 1/2 c White Whole Wheat flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c chopped dried pineapple bits
mix together, set aside
2 eggs
3/4 c brown sugar
1 1/2 c firmly packed shredded squash
5 T coconut oil
1/2 c shredded coconut
mix together
Add dry ingredients to wet, mix to incorporate, spoon into greased muffin tins, bake at 400 for 15-18 minutes. You know the drill.
Gingerbread Squash Muffin Bites
(I made these as bites due to their strong flavor)
Preheat oven to 400 degrees
1 1/2 c White Whole Wheat flour
1 t baking soda
2 t ginger
1 1/2 t cinnamon
1/4 t cloves
1/2 t salt
3 T chopped crystallized ginger
mix together, set aside
2 eggs
2/3 c molasses
1 1/2 c firmly packed shredded squash
1/2 c melted butter
mix together
Add dry to wet, mix thoroughly, using a cookie scoop, scoop into a greased mini muffin tin and bake at 400 for 12 minutes.
***As you can see, all three recipes are variations of the same basic combination. Use your imagination, whip out some different ingredients like carrots, apples, bananas, zucchini, pumpkin, maybe even sweet or regular potatoes, leftover jars of baby food that are still in your pantry, whatever! Try different nuts, spices, dried fruits, oils.
Enjoy!!!!
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