Butternut Squash And Corn Bread Stuffing Muffins Food

BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP

Steps:

• Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
• Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
• Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
• As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
• Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.

BUTTERNUT SQUASH-MUSHROOM STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate.
• Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

BUTTERNUT SQUASH CORNBREAD

Steps:

• Combine corn meal, flour, baking powder, spices & salt.
• Cream butter, add sugar & beat until light.
• Add eggs, lemon juice, squash and milk until combined.
• Gradually add dry ingredient until well combined.
• Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
• If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

BUTTERNUT SQUASH MUFFINS WITH CRANBERRIES

Steps:

• Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
• In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
• In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
• Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
• Fold in the cranberries.
• Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
• Cool muffins on wire racks.

BUTTERNUT SQUASH CORNBREAD MUFFINS

Steps:

• 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
• 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
• 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
• 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .

CORN BREAD AND SQUASH STUFFING

Steps:

• Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
• Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
• In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
• Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.

BUTTERNUT SQUASH AND CORN BREAD STUFFING MUFFINS

Steps:

• Per recipe

BUTTERNUT SQUASH STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
• Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
• Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
• Reduce the oven temperature to 375°F (190°C).
• Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!