Way back when, as a novice homemaker I thought muffins came from a box. Betty Crocker if I had coupons and Jiffy Mix if not(at 33 cents a box it was a steal). Those were the early days before I became a Culinary Diva and saw the food world as less structured and more opportunistic and experimental. So it was with some trepidation that I first opened the Betty Crocker Cookbook and explored its many offerings.
It was a lifesaver and life-changer for me. In no time I was making from scratch blueberry muffins, sweet and sour pork, egg drop soup, chicken pot pie, beef burgundy, and Cherries Jubilee. Within my family and friends, my gastronomic interest was abnormal. Few of my peers were focused on the culinary arts—home economics notwithstanding. My own family had pretty much given up on cooking once we moved to Palm Desert and I don’t remember many family meals that didn’t involve Naugles (now Del Taco), Pizza Hut, or KFC. But I had been bitten by the culinary bug and started searching out more complicated cuisines and recipes, intent on impressing friends and family with my elaborate dinner parties. At the time, there was no Food Network, food blogging, or celebrity chefs and a “career” in food for a woman consisted for the most part of being a serving wench or kitchen lackey in a restaurant. So instead I ended up in banking at age 16 and 27 years later find myself in a career that is still dominated by the “Boys Club” How things might be different had I been a pioneer like Julia Child and not a mere cog in financial commerce.
Forgive the digression, and let’s get back to the topic that led to the foregoing diatribe. Muffins were the breakfast du-jour in the late 80’s and 90’s. That was before we were concerned about white flour and gluten and actually considered muffins to be a health food. Muffins seem to be making a small comeback in the food world, with more exotic amalgamations, including savory muffins. I was feeling a little nostalgic one night while preparing the first roasted butternut squash of the season and had this moment of inspiration to use the leftovers in a savory muffin the next day. I hate to waste something so tasty, and am pleased to report this was a complete and total success.
To make this savory treat, cut a butternut squash in half lengthwise and place face down on a Silpat lined cookie sheet or in a glass baking dish. I add some water to the cookie sheet or glass baking dish and roast the butternut squash in the oven at 400 degrees for approximately 35 minutes until a fork easily penetrates the skin and “meat” inside. Spoon the “meat” out of the shell and into a bowl. Some say to remove the seeds and stringy stuff before roasting, but I think it is easier to do it afterwards. Season the butternut squash with one teaspoon red Thai curry powder, 2 tablespoons butter, 1 teaspoon salt and 2 tablespoons pepper, and mix together with a fork or spoon until smooth and creamy like mashed potatoes. If the butternut squash does not mix easily in this manner, it has not cooked sufficiently and a quick return to the oven or visit to the microwave is in order.
The combination of the roasted butternut squash and curry powder is one not to miss. The exotic flavors of the curry powder unite well with the rich, naturally sweet butternut squash whose taste can be a bit mundane and overly saccharine. These muffins are suitable for breakfast, an energy snack, or as an accompaniment to chili. Give them a try: they may become your new fall favorite.
- 1¼ cups sugar
- ½ cup softened butter
- 2 large eggs
- 1½ cups cooked curried butternut squash puree
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons red Thai curry powder
- 1 cup slivered almonds or nut of your choice
- Preheat oven to 350 degrees.
- Grease muffin tins or line with muffin papers.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add in butternut squash puree, buttermilk and vanilla. Stir until smooth. Stir in flour, baking soda, salt and curry powder until moistened. Add nuts and stir in. Divide batter equally between muffin pans.
- Bake muffins about 45 minutes or until toothpick in center comes out clean. Cool 10 minutes on wire rack.
For me it was my mom’s Better Homes and Gardens cookbook…I started trying recipes from it in my teens. These look like fantastic muffins…this is how I like to eat my squash 🙂
PS…we missed you at the IFBC! Hope we’ll have another Dorista gathering soon!
Very creative idea to use the butternut squash puree in muffins!
I love this post and the idea of combining curry into butternuts. We are bursting with them in our garden right now. As a matter of fact they are being strewn around on their stems in the wind this morning as I speak. When I was a young mother, I was very in love with the Jiffy cornbread package … and yes, that was far prior to becoming an unorthodox foodie. I love your stories. I made some cupcakes with butternut recently that were amazing with the addition of matcha: http://unorthodoxfoodie.com/2013/06/10/irish-lass-butternut-matcha-muffins/