Our squash harvest was plentiful and now that colder months have arrived, it’s time to enjoy some yummy squash dishes.  Its the perfect time to enjoy warm comfort foods and home-cooked meals. This month we are sharing some farm fresh recipes using various squash that are now available in our market. Squash has some amazing health benefits including being high in vitamins A, B6, C, folate, magnesium, fiber, riboflavin, phosphorus & potassium. Talk about packing a punch! Stop in and stock up. See you on the farm.
Ingredients
1 ¾ cup Flour
1 ½ tsp. Baking Powder
½ tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
½ tsp. Nutmeg
¼ cup Butter, Melted
½ cup Dark Brown Sugar
1 Large Egg
1 ½ tsp. Vanilla Extract
¾ cup Hubbard Squash
½ cup Milk
Coating:
¼ c. Butter, melted
½ c. White Sugar
2 tbsp. Ground Cinn
Combine sugar & cinnamon in small dish separate from melted butter.
Preheat oven to 350°. Spray mini muffin tin w/nonstick spray. In a large bowl combine flour, baking powder, salt, cinnamon, pumpkin pie spice & nutmeg. In a medium bowl whisk together melted butter & brown sugar. Add egg & stir 1 minute. Add vanilla, Hubbard squash & milk. Slowly pour wet ingredients into dry. Stir together until combined-DO NOT OVERMIX. Spoon batter into muffin tins about 2/3 full. Bake for 11-12 minutes. While muffins are cooling, make the coating. Once muffins are cool, dip into melted butter then into cinnamon sugar. *You can substitute hubbard for butternut squash or pumpkin.
