Butternut Squash Apple And Hazelnut Muffins Recipes

BUTTERNUT SQUASH, APPLE, AND HAZELNUT MUFFINS

Steps:

• Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
• Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
• In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
• Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
• Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

BAKED BUTTERNUT SQUASH WITH APPLES

Steps:

• Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
• Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
• Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

BUTTERNUT SQUASH, APPLE, AND HAZELNUT MUFFINS

Steps:

• Heat oven to 350 degrees and line a muffin pan with 12 baking cups. Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth. In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest. Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts. Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

SPICED BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
• In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

BUTTERNUT SQUASH & APPLE BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9x5x3 loaf pan.
• Combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
• Combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold in until just combined.
• Pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). If baked as muffins, cooking time will be approximately 30 minutes.