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.