Butternut Squash Coconut And Ginger Muffins Recipes

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BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS



Butternut Squash, Coconut, and Ginger Muffins image

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

2 large eggs
10 Tbsp. unsalted butter, melted
2/3 cup buttermilk
2 tsp. grated peeled ginger (from one 2" piece)
2/3 cup plus 2 Tbsp. (packed) light brown sugar
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash)
3/4 cup unsweetened shredded coconut
3/4 cup coarsely chopped pecans

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



Ginger Butternut Squash Bisque image

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

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

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



Butternut Squash Oat Muffins With Candied Ginger image

Provided by Melissa Clark

Categories     breakfast, weekday, side dish

Time 40m

Yield About 1 dozen muffins

Number Of Ingredients 15

130 grams all-purpose flour (about 1 cup)
100 grams whole-wheat flour (about 2/3 cup)
50 grams oats (about 1/2 cup)
55 grams light brown sugar (about 1/3 cup)
13 grams baking powder (about 1 tablespoon)
3 grams fine sea salt (about 1 teaspoon)
3 grams ground cinnamon (about 1 teaspoon)
1/4 teaspoon nutmeg
Zest of 1 lemon, finely grated
2 large eggs, room temperature
1/2 cup Greek yogurt, room temperature
10 tablespoons unsalted butter, melted and cooled
1/4 cup maple syrup
130 grams finely shredded butternut squash (about 1 1/2 cups)
35 grams finely chopped candied ginger (about 1/4 cup)

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



Perfect Butternut Squash Muffins image

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

1 small butternut squash
3 eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins
¼ cup chopped walnuts

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



Braised Butternut Squash in Spiced Coconut Gravy image

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

2 Tbsp. vegetable oil
1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed
2 medium shallots, thinly sliced
6 garlic cloves, coarsely chopped
1 (½") piece ginger, peeled, thinly sliced
2 (13.5-oz.) cans unsweetened coconut milk
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
¼ cup slivered almonds
1 lime, halved
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)

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



Butternut Squash and Cranberry Muffins image

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

3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg, or more to taste
1 cup fresh cranberries, or more to taste
2 cups mashed, cooked butternut squash
4 large eggs, lightly beaten
½ cup coconut oil
½ cup safflower oil
1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press

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

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