SCD Recipe: Butternut Squash Cranberry Muffins

What to do with leftover squash? I had this butternut squash left over after making my Paleo/SCD Stuffing, so I wanted to use it up by making something new. I’d never used winter squash, besides pumpkin, to make anything sweet, so I decided to give muffins a try.

SCD-Butternut-Squash-Cranberry-Muffins

I’m so glad I did, because I love these muffins. They have a slightly subtler flavor than pumpkin and a nice soft texture. The cranberries add just the right amount of tartness to contrast the flavor. They’re great paired with soup, for breakfast, or for a quick snack.

SCD Butternut Squash Cranberry Muffins
Print Recipe
Servings Prep Time
12 muffins 40 minutes
Cook Time
35 minutes
Servings Prep Time
12 muffins 40 minutes
Cook Time
35 minutes
SCD Butternut Squash Cranberry Muffins
Print Recipe
Servings Prep Time
12 muffins 40 minutes
Cook Time
35 minutes
Servings Prep Time
12 muffins 40 minutes
Cook Time
35 minutes
Ingredients
Servings: muffins
Instructions
  1. Heat oven to 400 degrees
  2. Place squash in a single layer in large baking dish
  3. Toss with melted butter
  4. Roast for 30 - 40 minutes until squash is tender
  5. Set aside to cool during prep
  6. Reduce heat on oven to 350 degrees
  7. Add almond flour, baking soda, salt, and spices to large mixing bowl
  8. Stir to mix
  9. Mash or puree squash - I used an immersion blender and it worked perfectly
  10. Add eggs, honey, vanilla, lemon juice, and cooked squash to mixing bowl
  11. Beat on medium speed for 3 - 4 minutes
  12. Stir in chopped pecans and cranberries
  13. Line muffin pan with baking cups
  14. Fill cups about 3/4 full
  15. Bake for 30 - 35 minutes until toothpick inserted in the center comes out clean
  16. Cool in pan on wire rack for 20 - 30 minutes and then remove from pan to cool to room temperature
  17. Store muffins in air tight container in refrigerator. Muffins should keep 5 - 6 days. Store in freezer for up to a month.
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Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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