Butternut Squash Muffins

We need to make this a thing. A regular thing. I'm convinced that the only reason they aren't more mainstream is because people can't just run out and but butternut squash puree in a can like they do with pumpkin. But these muffins, like many made from scratch recipes, are totally worth the extra work and time it takes. I used one average sized butternut squash for this recipe which left me with about an extra 1/2 of a cup of puree, which personal I just ate with a little salt and butter. I recommend you do the same, but if you aren't so inclined, feel free to add it into soup or sauce or feed it to your favorite little baby. It makes great homemade baby food! Here's how you make these sweet, moist, muffins:

Ingredients:

1 Butternut squash peeled, halved, deseeded and roughly chopped

2 Large eggs

1/2 Cup melted butter or baking oil of your choice

1/2 Honey

1 Teaspoon vanilla extract

2 Cups flour

1/2 Cup sugar ( I use organic cane sugar)

1/2 Cup brown sugar

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Tablespoon cinnamon

1 Teaspoon nutmeg

1/2 Teaspoon ground cardamom

Dash of clove

Directions:

1. Place cleaned and chopped squash on a parchment lined baking sheet

2. Roast squash at 400 degrees for about 30 minutes or until tender. A fork should easily be able to poke through.

3. Puree squash in a blender, food processor or mash well by hand

4. Reserve 2 cups of squash puree

5. Let squash puree cool to a warm temperature. Should not be scalding hot

6. Once slightly cooled, combine reserved 2 cups of puree, eggs, melted butter, honey, and vanilla

7. Mix well

8. Add remaining ingredients

9. Mix just until combined

10. Bake at 375 degrees for 15-20 minutes until set. Do not over bake.

11. Allow muffins to cool on counter for 10-15 minutes before removing from pan

12. Enjoy!