• Recipes
• Pastry
• Cupcakes and muffins
• Jamie oliver's butternut squash muffins with a frosty top

I first had these muffins two winters ago, during a period of time when my roommate and I had been supplied with more butternut squash than we could begin to know what to do with. Between her family and mine, there was a common tendency to be overzealous with certain garden plants, and this particular year butternut squash was apparently one of those. We had a steady stream of butternut squash from October to February, and because no one wants to eat squash soup for six months, we got creative. There was squash stew, squash bread, squash soup, squash lasagna, even butternut squash pudding (really good, actually), but one of the most memorable experiments turned out to be these muffins, which are NOT your typical squash (nee pumpkin) muffins. <br /> <br />I'm not one to argue with a British accent, and certainly not when it comes to someone like Jamie Oliver, so when he instructs us to leave the skin on the squash and "whiz" it raw in a food processor, I listen. He says to add olive oil, okay. When I'm told to use sour cream for the "frosted cream" topping, I obey. The result is a muffin that tastes so distinctly like butternut squash, it's kind of incredible. I've made a few tweaks to his original recipe (mostly related to the amount of sugar in the batter) but it's more or less the same. Oh, you can also just forgo the topping and simply eat them with plain yogurt--because pretty much everything is amazing that way, IMO.

Oct. 1, 2021, 11:49 a.m.

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