What do I do with Acorn Squash? Make Muffins!

What do I do with Acorn Squash? Make Muffins!

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In my ongoing food adventures with new fruits and vegetables due to a vegetable delivery service, I found myself looking at an acorn squash. I’m not very familiar with any squash and certainly didn’t know what to do with this green little acorn-shaped guy. I turned to google and in my search I found a recipe for Streusseled Acorn Squash Muffins.

Bake An Acorn Squash to Use Pulp

Although the muffin recipe I found called for grated acorn squash, I learned quickly that the squash’s skin is very tough so chopping it raw can be a task. So, as usual, I took a shortcut.

You can bake acorn squash just like a baked potato!

Just use a sharp knife to cut slits into parts of the squash, then put it on a baking sheet and bake at 350 for 1-1.5 hours. You don’t need to season it because you can’t eat the skin.

After an hour or so, take the squash out of the oven and let it cool for a few minutes. When you’re able to handle it, use a sharp knife to slice through the squash vertically (through the stem). The skin will still be a bit tough but the inside will be mush.

When you cut it open, it will sort of look like a pumpkin. Scoop out the seeds. Then scoop out the rest of the squash and set aside in a covered bowl.

Put the bowl of squash mash in the fridge to cool. Only use it for baking when it’s cooled.

Acorn Squash Muffins with Streussel

This is a great fall/winter treat and an alternative to pumpkin muffins.

Heads up, this only makes 12 muffins!

Muffin Ingredients

  • 2C flour
  • 1t baking powder
  • 1/2t baking soda
  • 1t cinnamon
  • 1/2t nutmeg
  • 1/4t cloves
  • 1/4t salt
  • 1 egg
  • 2/3C white sugar
  • 2T brown sugar
  • 2T vegetable oil
  • 1C cooked, mashed, & cooled acorn squash
  • 1 banana
  • 1T milk
  • 1/2t vanilla


Streussel Ingredients

  • 1T butter
  • 1/3C white sugar
  • 1/4C flour

  • Directions

    1. In a small bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt – set aside
    2. In a mixing bowl, whisk egg, sugars, oil.
    3. Stir in squash, banana, milk, vanilla
    4. Add dry mixture until just combined
    5. Use an ice cream scoop to drop batter into greased muffin pan to 2/3 full
    6. Mix the streusel ingredients by using a fork to cut the butter into the sugar/flour
    7. Top each muffin with 1-2T of streussel topping
    8. Bake 25 min @ 350 degrees


    Streussel Fail

    My experience with streussel toppings is limited to my once-a-year apple pie. I can do that one well and it always comes out good. I thought I could just repeat that for these muffins.

    I followed the recipe exactly but thought it didn’t look “chunky” enough. I say this as though I actually know what I’m talking about – I don’t. Which can clearly be seen in the end result below. I added 2 additional tablespoons of butter, which made the streussel look more like my apple pie streussel. I didn’t really think this through very well.

    When everything came out of the oven, the “modified” streussel had melted into a quasi-glaze over the muffins. While the recipe streussel came out looking like, well, a streussel.

    Acorn Squash muffins with Streussel

    The entire pan was a mess and I was certain the glaze-streussel was going to be a complete fail.

    Then I ate one.

    And it was delicious!

    Once I got them out of the pan, the glaze really didn’t look too bad. I like that it’s not as messy/crumbly as the actual streussel but it doesn’t quite have the same presentation.

    Acorn Squash muffins with Streussel

    Food Adventures

    I am very happy to add acorn squash to my list of “Acceptable Vegetables to use in Baked Goods”. Also on this list is banana & pumpkin. (Avocado is on the “fruit” list).

    What do you do with acorn squash? I would love more recipes to try next time I get one.

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