Is that you? Are you the one I hear chanting more squash recipes, Katie, more squash recipes…?
No, that’s not you? Hmmmm….
Oh, come on. Don’t pretend you don’t hear voices in your head, too.
No, you don’t? Hmmmm…
Seriously, I love the 80s. [Totally unrelated story – I did a dance to C+C Music Factory in my 6th grade talent show. I’m pretty sure there were fluorescent t-shirts involved.] Hmmm….
But enough about me and my 6th grade shenanigans. Let’s talk squashes, so I can quiet these voices.
After pumpkin week, I was all set to abandon the winter squash world completely, but it turns out that those inexpensive hunks of vegetable (well, fruit really) made a sucker out of me. Blame my cheapness. Or blame the profusion of pumpkin recipes that you can’t avoid no matter how hard you try. Or blame your mom (because moms are always the ones to blame, at least according to every teenage girl on the planet.)
Last week, I showed you my ingenious (self-congratulatory much, Katie?) use of hubbard squash in Kelly’s Pumpkin Chocolate Chip Cookies. But what I didn’t tell you then was that those cookies weren’t my first experiment in hubbard squash baking.
Nope. I made muffins first.
I was craving pumpkin pie flavored something. But I don’t like pumpkin pie (or any pie really) and I didn’t want to do anything outrageous, like make a pie and then have it rot in my fridge. (Alright let’s be honest. Pie fan or not, no sweet baked good is going to rot when I am around.)
I bet you can see where this is heading.
- 1/2 cup water
- 3 T ground flaxseed
- 3/4 cup NuNaturals Stevia Baking Blend (or 1/2 cup sugar)
- 3/4 cup applesauce
- 1 1/2 cups pureed hubbard squash
- 3 cups flour (I used a GF mix)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 11/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp xanthan gum
Preheat the oven to 350. Spray muffin tin or line with paper muffin cups. I went the paper cup route, because, wasteful though it may be, I hate washing muffin tins more than life itself.
Mix the flour, spices, salt, baking powder and xanthan gum in small bowl; set aside. Mix the water, flaxseed, stevia, applesauce, and hubbard squash until very creamy. Add the flour mixture in small increments, stirring until combined.
Fill muffin cups about 3/4 full. Bake for 20 minutes, and test doneness with a toothpick.
Before I let you get on with your day, I have to say that I think this blog has saved me from becoming an even bigger nerd than I already am. Seriously. I know that you might not think that is possible, but reference exhibit A:
what’s scary is i have a hard time writing ‘normally’ now. I had to write about my research in ‘plain language’ a little while back and it was really hard!
Hmmmm…..This was a fellow PhD students’ facebook status yesterday. May this never happen to me.
Fess up – you loved C+C Music Factory too, didn’t you? AND. You totally hear voices in your head telling you what to cook. Right?