I have been making these muffins for over ten years and have tweaked the recipe with the goal of making squash the primary ingredient — unlike other similar recipes. It’s not low-fat but it doesn’t have tons of sugar. With all the fiber from the squash I don’t worry about using whole wheat flour but feel free…
Cut a butternut squash in half and roast it at 450 degrees until it is soft and nicely browned. Allow to cool, then scoop out the seeds and remove the peel.
In a bowl, mix 1/2 C. organic cane juice with 1 C. softened lightly salted butter. Add 1 beaten egg and combine. Mix in 5 C. cooked squash.
In a separate bowl, sift together 1 C. cornmeal and 1 C. white flour (or a combination of white and whole wheat) with 1 t. baking soda, 1/2 t. baking powder, 1/2 t. ginger powder and 1/4 t. ground nutmeg.
Chop 1/2 C. or more of walnuts finely.
Combine the dry and wet ingredients and mix using a spatula. Mix in the walnuts.
Spoon the batter into the holes in a muffin tin (no need to butter or use paper cups). Bake at 400 until the tops are nicely browned.