This is one of my favorite recipes for Butternut Squash: moist inside, crunchy outside and not overly sweet.

Pre-heat the oven to 400.

Cut 1 Butternut Squash in half lengthwise and bake face down on a cookie sheet until it is completely soft and browned around the edges.  Placing it on parchment paper makes clean-up easier.

Allow the squash to cool, then scoop out and discard the seeds.  Remove the cooked squash from the skin.

In a large bowl, blend together 8 oz. salted butter with 1/2 C. granulated sugar.  Add 1 egg and mix well to make a batter.

Add 4 C. of the cooked squash, reserving the rest for another recipe. (Or freeze to make more muffins later)  Stir to combine.

In a separate bowl, mix together 1 C. white flour and 1 C. fine cornmeal with 1 t. baking soda and 1/2 t. baking powder plus 1/2 t. of “pumpkin spice” or 1/4 t. each nutmeg, ginger and/or cinnamon.

Add the batter and mix well.  Optional:  Chop 1/2 C. walnuts and add to the batter.

Spoon the batter into greased or non-stick muffin tins.  Bake at 425 for 20 minutes, or until they are nicely browned on top.

Makes 12 muffins.