This recipe is my pumpkin bread recipe but you use the acorn squash and cook it in muffin tins!
|Halve the squash and scoop out the guts. |
(Give the guts to some back yard chickens for a natural dewormer.)
Lay the cut side down and bake until the squash gives in easily when pressed.
Scoop the meat from the skin while warm and mash with a fork.
2 cups flower (choose a gluten-free flour if serving guests who are gluten-sensitive)
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/2 cup water
1/2 cup olive oil
1 cup acorn squash mash (you don't need to puree the acorn squash, a good fork mashing will do)
Bake at 350 for about 20-25 minutes.
|A great breakfast food and easy way to sneak some extra vitamins in to your baked goods!|