Food & Entertaining - Garden to Table

Winter squash recipes

Leslie Smith Dow
Photography by
Bert Klassen

Take the chill off winter with warming winter squash recipes

Buttercup corn muffins (shown above)
You could add a little chopped smoked ham or cooked bacon and a fresh chili or two to these muffins and serve them alongside brunch or breakfast dishes. Vary the fresh herbs as you wish. Acorn, hubbard, butternut or sugar pumpkin (the young, small pumpkins that are more flavourful and less stringy than more mature gourds) may all be substituted for the buttercup squash.

1 cup (250 mL) cornmeal
1 cup (250 mL) all-purpose flour
11/2 tsp. (7 mL) baking powder
1 tsp. (5 mL) baking soda
1 tsp. (5 mL) salt
1 tbsp. (15 mL) chopped fresh marjoram or oregano
1 tbsp. (15 mL) chopped parsley
1 or 2 green onions, finely chopped
1 cup (250 mL) fresh or frozen (thawed, drained) corn
2 large eggs
3/4 cup (175 mL) plain yogourt
1/4 cup (60 mL) olive oil
1 cup (250 mL) mashed, cooked buttercup squash

Preheat oven to 425°F (220°C). Lightly butter muffin tin and set aside.

In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, marjoram, parsley, green onion and corn. Stir together well, then set aside.

In another mixing bowl, beat eggs together lightly, then incorporate yogourt and olive oil. Blend in squash until mixture is smooth. Add squash mixture to the cornmeal mixture and stir until well incorporated, but do not beat heavily.

Spoon mixture into muffin cups about 2/3 full. Bake for 25 to 30 minutes, or until nicely browned and a tester emerges cleanly. Let cool for a few minutes in the muffin tin. Serve warm with butter and red pepper jelly. Makes about 12 muffins.

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