I had leftover butter squash filling when I made Butternut Squash Ravioli (which tasted wonderful, but were messy and labor-intensive!). So I used about 1 1/2 cups of the filling mixture in place of the butternut squash in this recipe.
Spiced Butternut Squash Muffins
1 1/2 cups flour (I used white whole wheat flour)
2 tsp baking powder
1/2 cup white sugar
1/4 tsp salt
2 tsp pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 1/2 cups butternut squash puree
1 Tbsp butter, melted
Preheat oven to 400 degrees. Lightly grease a 12 cup muffin tin.
In a large bowl, combine flour, baking powder, sugar, salt and pumpkin pie spice. Set aside. In a small bowl, combine milk, egg, and melted butter until thoroughly mixed. Add squash puree. Fold squash mixture into dry ingredients. Do not overmix.
Spoon batter into prepared muffin tin. Each cup should be about 2/3 full. Bake until a toothpick comes out clean, about 20 minutes. Remove from pan and allow to cool on a wire rack.
Makes 12 muffins
Each muffin has: 121 calories, 2 g fat, 24 g carbohydrates, 3 g protein