2019-11-01 Canadian Living

CANADIAN LIVING NOVEMBER 2019 | 75

SPICED SQUASH

MUFFINS

MAKES 15 MUFFINS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 1½ HOURS

1 butternut squash, halved and seeded
(about 1¾ lbs)
3 eggs
¾ cup lightly packed dark brown sugar
¾ cup canola oil
1½ cups all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt

½ tsp cinnamon

½ tsp ground cardamom

¼ cup sliced almonds

Preheat oven to 425°F. Place squash cut side

down on foil-lined baking sheet; bake until

tender, about 45 minutes. Let cool. Using

large spoon, remove and discard seeds. Trans-

fer pulp to food processor; purée until smooth.

Set aside 2 cups (reserve remaining squash for

another use). Reduce oven heat to 350°F.

Using electric mixer, beat eggs, sugar and

oil in large bowl until smooth. In separate

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baking soda, salt, cinnamon and cardamom;

add to egg mixture alternating with squash

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ture and two of squash purée, until com-

bined. Spoon batter evenly into paper-lined

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Bake until tester inserted in the centre of

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Let cool on rack for 5 minutes; transfer muf-

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(Make-ahead: Can be refrigerated for up to

3 days or frozen for up to 3 months.)

PER SERVING about 245 cal, 4 g pro, 13 g total fat (1 g sat. 

fat), 28 g carb (2 g dietary fibre, 10 g sugar), 35 mg chol,

250 mg sodium.