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.