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Squash Muffins: Using Thanksgiving Leftovers

Squash Muffins

 

These squash muffins are simple, un-spiced and not too sweet.  They make a great addition to breakfast or mid-morning tea snack.

My mom used to make them for breakfast any time of year, so I never really thought of them as Thanksgiving fare.

They came to mind right away, though, when Carissa at All in All announced that she was hosting a Celebrate Thanksgiving Link-up.

I’m discovering that squash isn’t really a favorite with everyone, but I do enjoy it!  I grew up growing it and eating it, so I continue to eat it and feed it to my family! A large bowl of this cheery orange vegetable always graced our Thanksgiving table.  And there were usually leftovers.

Leftover squash is exactly what these muffins call for. (Pumpkin puree will work as well.)

They mix up quickly and make a perfect accompaniment for turkey soup – another one of my leftover favorites!

 

Thanksgiving Leftover Squash Muffins

 

This recipe is for a big batch and makes 2 dozen muffins.  You can easily halve the recipe if you don’t need that many.  I say make the whole thing since you’ve got the oven on anyway.  Stick any extras in the freezer and thaw as needed for future meals.

I think leftovers are best split in half, toasted and slathered with butter.

Large Baking Cups from If You Care are my favorite paper liners for muffin tins.  They are unbleached, chlorine free and compostable.  Muffins pop out of them so easily that I even re-use them several times.

 

Squash Muffins
 
Mildly sweet squash muffins are a tasty treat any time of year. They're a great way to use up Thanksgiving leftovers and make a great accompaniment to soup.
Author:
Recipe type: muffin
Cuisine: American
Serves: 2 dozen
Ingredients
  • 1 cup unsalted butter
  • ½ cup cane sugar
  • ¼ cup coconut sugar (or other unrefined brown sugar)
  • 1 cup cooked, mashed squash
  • 4 cups flour (your choice; I use freshly ground spelt)
  • 4 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1⅓ cups milk
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease 24 muffin tins or line with paper liners.
  3. Combine dry ingredients and set aside.
  4. Cream butter and sugar in large bowl.
  5. Add squash and mix thoroughly.
  6. Briefly mix in about a third of the dry ingredients.
  7. Gently mix in about half the milk.
  8. Add half the remaining dry ingredients and mix until just combined.
  9. Add remaining milk and stir to combine.
  10. Stir in the rest of the dry ingredients, mixing just until no more flour is visible.
  11. Spoon into muffin tins
  12. Bake about 15 minutes, until top of muffin springs back when pressed lightly.

Do you eat squash? How do you use up any leftovers?

Shared at: Learning From Each OtherNourishing JoySavoring Saturdays, Celebrate Thanksgiving, Art of Homemaking Mondays, Coffee and Conversation, So Much At Home, Wellness Wednesday, Real Food Friday, Raising Homemakers and Foodie Fridays.

This post contains Amazon affiliate links.

Comments

  1. This is such a great idea !!! I wish I would of thought of this. Thanks for sharing at the LFEO Link up this week ! 🙂

  2. Sounds delicious and so healthy. Thanks for sharing on Real Food Fridays. Pinned & twitted! Have a healthy happy Thanksgiving.

  3. These sound great–but I probably would add cinnamon and nutmeg, or use less sugar and add rosemary, just because I like those flavors so much with squash!

    One of our favorite things to do with leftover squash is Squash Burritos–a very different flavor from the other ways we eat squash.

  4. These look great Abi! The mention of having them with turkey soup really got me looking forward to Thanksgiving! The kids love squash so when it’s in season I make it a lot. These look perfect for using up leftovers. I have made pancakes with leftover butternut before and they turned out pretty good. I will have to try these!

    • Glad your kids love squash – mine don’t! But I keep making it ’cause I do and its so easy to bake it while something else is already int he oven. I add leftovers to pancake batter too and have even included it in chicken enchiladas with no one any wiser;).

  5. Will add this to my squash recipes 🙂 Thanks for sharing on the Art of Home-Making Mondays! Hope you join in this week 😉

  6. Thanks so much for sharing these at Savoring Saturdays! They sound delicious! It might just be me, but how much squash do they call for? I don’t see it in the ingredient list…

  7. Still one of my favorite muffin recipes! Sometimes I substitute pumpkin. Also of interest is that it does not use eggs. We were able to make them at school in a class with a student who is allergic to eggs.

    • Yes, I hadn’t thought about the lack of eggs before, but did notice it last time I made them and went back to the recipe to make sure I hadn’t forgotten them! And as much as I enjoy interesting flavors, I like these because they are so “plain!”

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