Leftover Squash muffins that are…squashed, literally

Last week for dinner, I made butternut squash and frankly, I don’t like it. It tastes like zucchini, which I’m not a big fan of either. I cooked it and well, we didn’t’ eat it. By the way, that butternut squash cost me $3.00. So, won’t be buying that again because too costly for something we are not big fans of.  So, I froze it. I thought “there has to be something tastly I can do with this butternut squash”. And, voila.  I found a recipe for Leftover Squash Muffins.  You may or may not know, I don’t go out and by things for the recipe’s. I try to use what I have on hand. For this recipe I cut it in half and made 6 squished muffins. Also, we are always trying to eat healthy, so instead of flour, I used oatmeal…OMG….soooooo good.

Here’s the ingredients I used


1 small frozen squash (thawed it out of course)

1 egg

1 tsp cinnamon

1 small package of cranberries (i had them on hand and needed something to take the squash taste away.lol)

½ cup almond milk (not sure if it was still good, but I thought I would try it. It’s good😊)

1 cup of oatmeal (that was all I had left)

2 tsp baking powder

½ cup coconut sirop (use honey, or maybe apple sauce or what ever you have to make it sweet?)

6 paper muffin cups (I use these because I hate cleaning up the tray after)

1 muffin tin tray



Heat oven to 350 Celsius

Put dry stuff together and then add all the wet stuff

Blend everything until creamy

Poor the mix into each muffin cup

Cook for 20 – 30 minutes. Mine were still wet in the middle which is why they looked squished.

And enjoy!


The original recipe can be found here: https://www.tasteofhome.com/recipes/leftover-squash-muffins/

What other vegetable do you not like that you have managed to change into something wonderful? Please post in the comments below.

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