Ok, so it’s doubtful Native Americans treated the Pilgrims to these muffins at the first Thanksgiving. But we do know they ate plenty of squash–which comes from the Narragansett Native American word “askutasquash.”
The delicata, also known as “bohemian squash,” is our family favorite because when roasted, it caramelizes and sweetens so much it tastes almost like candy. It’s also a terrific source of dietary fiber and potassium.
Native American Delicata Squash Muffins
- 2 cups delicata squash puree, from 2 medium-sized delicata squash. (You may substitute small sugar pumpkins, but the flavor will not be as sweet, yummy, and distinctive!)
- 2 cups whole wheat flour
- 2 cups white flour
- 2 t. baking powder
- 1 t. baking soda
- 2 t. ground ginger
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. sea salt
- 1/3 cup canola oil
- 4 eggs
- 2/3 cup brown sugar
- 2/3 cup maple syrup
- 2 t. natural vanilla extract
To make the puree, first cut the squash in half and remove seeds. Brush the squash halves in olive oil and sea salt. Roast at 400 degrees until you can easily slice through them. Let cool. Scrape out the flesh and puree in a blender. (You can do this step a day in advance if you like.)
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. In a separate bowl, combine the remaining ingredients. Mix gently together the contents of both bowls.
Divide dough among 24 greased muffin cups. Fill cups only 3/4 full. (I love to use the autumn cakelet pan with pumpkin, acorn and leaf shapes that I bought on sale after Thanksgiving last year at Williams-Sonoma in Montclair.) Bake for 15-20 minutes. Lightly sprinkle with brown sugar.
This is my own recipe. You may prefer a different level of sweetness or spiciness. Adjust ingredients accordingly to please you and your family.
Bonus: Roasted Delicata Squash Seeds
Cook the seeds in a little olive oil, sea salt, cardamon and sugar for a crunchy treat. Here’s how: Coat the seeds in the ingredients above and arrange them one-layer deep in a shallow pan. Roast at 350 degrees for ten minutes, stirring once.