We’ve been getting a lot of acorn squash in our farm box. I used to love plain mashed acorn squash, but now prefer it in baked goods for its sweet and delicate flavor. I roasted the acorn squash at 400°F in my halogen oven and scooped out the insides to use as puree in baking, and ended up with about 4 cups from two squashes.
This recipe is a variation on the pumpkin muffin recipe I posted in January. It makes a thick, dense batter that produces a muffin more on the bready than cakey side. I love it with coffee.
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2½-inch cups
- cooling rack
- 2 cups white whole wheat flour or whole wheat pastry flour
- 2 tablespoons sugar or xylitol
- 2 tablespoons flax meal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 acorn squash
- 1 cup unsweetened applesauce
- 3 tablespoons coconut oil
- ½ cup vegan chocolate chips or chopped bittersweet baking chocolate
- Split acorn squash in half and place open-side down on baking sheet. Bake at 400°F for 30 minutes. Alternatively, steam squash halves until soft. Scoop out insides and use 1½ for recipe.
- Mix wet ingredients (1½ cup mashed acorn squash, applesauce, oil, and flax) together.
- Mix together flour, sweetener, baking soda, baking powder, and spices. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
- Stir in chocolate pieces.
- Spoon batter into muffin tin.
- Bake at 400°F for 20 minutes, or until tops are firm and inserted toothpick comes out clean.