Cheesy Winter Squash Muffins

Makes: 12-15 muffins   Prep Time: 10 minutes   Cook Time: 20 minutes (squash) + 20 minutes (muffins)   Total Time: 50 minutes

  • 2 tablespoons olive oil
  • 1 medium winter squash (I used butternut), peeled, seeds removed and cut into 1/2 inch cubes.  About 2 cups
  • 2 handfuls of spinach, washed and chopped
  • 3/4 cup freshly grated parmesan
  • 3/4 cup goat cheese
  • 2 teaspoons whole grain mustard
  • 2 eggs
  • 3/4 cup milk
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • freshly ground black pepper
  1. Preheat oven to 425°.  Toss squash with 2 tablespoons olive oil and sprinkle with salt and pepper.  Spread in a single layer on baking sheet and roast in the oven for 20 minutes, until they are tender and can easily be poked with a fork.
  2. Turn the oven down to 400° and grease a muffin tin with butter or oil.
  3. In a large bowl, stir together 2/3 of the squash, the spinach, parmesan, and 1/2 cup of the goat cheese. 
  4. In a small bowl, beat together the milk, eggs, and mustard until well combined.  Pour egg mixture into the squash mixture.  Mix to combine.
  5. Add in the flour, baking powder, and salt.  Gently stir until combined.  Spoon into greased muffin tin.
  6. Sprinkle the top of each muffin with black pepper, and top with the remaining feta and squash.  Bake for 20 minutes or until a toothpick inserted comes out clean.  Remove from the oven and allow to cool for 5 minutes.
  7. Enjoy!