Best Butternut Squash And Corn Bread Stuffing Muffins Recipes

CORN BREAD AND SQUASH STUFFING

Steps:

• Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
• Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
• In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
• Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.

BUTTERNUT SQUASH CORNBREAD

Steps:

• Combine corn meal, flour, baking powder, spices & salt.
• Cream butter, add sugar & beat until light.
• Add eggs, lemon juice, squash and milk until combined.
• Gradually add dry ingredient until well combined.
• Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
• If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

CORNBREAD STUFFING WITH SWEET POTATOES AND SQUASH

Steps:

• Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
• In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
• In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
• Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.

BUTTERNUT SQUASH CORNBREAD MUFFINS

Steps:

• 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
• 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
• 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
• 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .

PERFECT BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
• Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
• Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
• Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BUTTERNUT SQUASH CORNBREAD

Steps:

• Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.
• In medium bowl, mix all ingredients until blended. Spread in pan.
• Bake 16 to 18 minutes or until light golden brown. Serve warm.