- Makes 12-15 muffins.
- 1 C acorn squash, cooked (1-2 squash)
- 3/4 C brown sugar
- 1/4 C dark molasses
- 1/2 C softened unsalted butter
- 1 egg, beaten
- 1 3/4 C all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 C pecans, finely chopped
Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds and stringy fibers. Place squash cut side down in baking dish. Fill dish with 1/4 inch water. Cook 30 minutes. Turn squash over and cook another 30 minutes, replacing water. Flesh should be tender when pierced with fork. When cool enough to handle, scrape 1 C squash into a small bowl and mash with fork.
In a medium bowl, cream sugar, molasses, and butter together. Add beaten egg and squash and mix well. In another bowl, mix together flour, baking soda, and salt; mix into squash batter. Fold in pecans. Fill well-greased muffin tins halfway with batter. Bake at 375 degrees for 20 minutes.