BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Provided by Anna Stockwell
Categories Bon Appétit Breakfast Muffin Fall Squash Coconut Ginger Bake Buttermilk Pecan Kid-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
- Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30-32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead
- Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER
Provided by Melissa Clark
Categories breakfast, weekday, side dish
Time 40m
Yield About 1 dozen muffins
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees and grease a muffin tin.
- In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
- Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 220 milligrams, Sugar 13 grams, TransFat 0 grams
PERFECT BUTTERNUT SQUASH MUFFINS
Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.
Provided by cezeigler
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
- Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
- Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
- Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
- Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g
BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY
Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.
Provided by Rachel Gurjar
Time 40m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
- Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
- Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
- Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.
BUTTERNUT SQUASH AND CRANBERRY MUFFINS
I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic.
Provided by InvisiGyrl
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.2 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 61.8 mg, Sugar 17.6 g
More about "butternut squash coconut and ginger muffins recipes"
BUTTERNUT SQUASH AND COCONUT MUFFINS RECIPE - BON APPéTIT
From bonappetit.com
4.3/5 (32)Estimated Reading Time 6 minsServings 12
- Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
- Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead: Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
THESE BUTTERNUT SQUASH, COCONUT, AND GINGER MORNING …
From bonappetit.com
Author Jesse SparksEstimated Reading Time 2 mins
BUTTERNUT SQUASH MUFFIN RECIPE - RECIPES FROM A PANTRY
From recipesfromapantry.com
GINGER BUTTERNUT SQUASH MUFFINS - CHEF SHAMY
From chefshamy.com
COCONUT GINGER MUFFINS - TASTE AND TELL
From tasteandtellblog.com
BUTTERNUT SQUASH, GINGER & COCONUT MUFFINS — THE WOODBINE
From thewoodbineonline.com
BUTTERNUT COCONUT CURRY RECIPES
From recipes.servegame.org
MUFFIN MONDAY: GINGER SQUASH MUFFINS | SEASONED COOKING
From seasoned.com
LEFTOVER MASHED BUTTERNUT SQUASH RECIPES - THERESCIPES.INFO
From therecipes.info
WINTER SQUASH SPICE MUFFINS RECIPES
From recipes.servegame.org
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS | RECIPE | GINGER …
From pinterest.ca
BUTTERNUT SQUASH, GINGER AND COCONUT MUFFINS
From ba-bamail.com
HEALTHY BUTTERNUT SQUASH MUFFINS - GIMME SOME OVEN
From gimmesomeoven.com
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS | RECIPE
From pinterest.com
BUTTERNUT SQUASH, GINGER & COCONUT VANILLA YOGURT …
From glenisk.com
SQUASH AND RED LENTIL SOUP RECIPES
From recipes.servegame.org
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS | RECIPE | GINGER …
From pinterest.ca
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS RECIPE
From getrecipecart.com
BUTTERNUT SQUASH MUFFINS RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
COCONUT GINGER BUTTERNUT SQUASH SOUP - PINGCOOKS
From pingcooks.com
BUTTERNUT SQUASH SOUP WITH COCONUT AND GINGER - ALTERNATIVE DISH
From alternativedish.com
CLEAN KETO BUTTERNUT SQUASH COCONUT MUFFINS - EAT. BE FIT. EXPLORE.
From eatbefitexplore.com
SQUASH, GINGER, COCONUT MUFFINS - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
BUTTERNUT SQUASH MUFFINS – COCONUT & LIME
From coconutandlime.com
BUTTERNUT SQUASH AND COCONUT MUFFINS | RECIPE CART
From getrecipecart.com
BUTTERNUT SQUASH MUFFINS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BUTTERNUT SQUASH AND CRANBERRY MUFFINS - MUFFIN RECIPES
From worldrecipes.org
YELLOW SQUASH MUFFINS RECIPES
From recipes.servegame.org
PERFECT BUTTERNUT SQUASH MUFFINS - GREENS & CHOCOLATE
From greensnchocolate.com
SQUASH SOUP WITH COCONUT MILK BEST RECIPES
From findrecipes.info
BUTTERNUT SQUASH MUFFINS WITH WHIPPED COCONUT CREAM AND WILD …
From canopyandunderstory.com
BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT RECIPES
From recipes.servegame.org
BUTTERNUT, GINGER, AND COCONUT MUFFINS | BY CHRISSIE …
From medium.com
BUTTERNUT SQUASH MUFFINS - VEGGIE DESSERTS
From veggiedesserts.com
BUTTERNUT SQUASH MUFFINS
From ba-bamail.com
THAI GREEN CURRY WITH BUTTERNUT SQUASH AND YELLOW PEPPERS …
From recipes.servegame.org
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS
From goose.horine.dev
COCONUT BUTTERNUT SQUASH CURRY RECIPES
From recipes.servegame.org
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS | RECIPE | GINGER …
From pinterest.de
BUTTERNUT SQUASH SOUP WITH CIDER CREAM RECIPES
From recipes.servegame.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love