Gluten-Free Acorn Squash Cranberry Cashew Breakfast Muffins
Before we jump into these muffins, let’s cover a few bases…
Acorn squash is new to me. For years I’ve seen it sitting with the other squashes, looking intimidating and telling me to back off.
It’s tough shell and unique shape sent chills down my back when thinking about cutting it open. I envisioned a trip to the ER from a knife slip.
Just being honest.
But this year I said screw it. I would conquer my fear of the acorn squash. It would be mine.
I am so glad I did! All it took was a sharp knife and a good angle.
For the past month, I’ve roasted a squash each week to enjoy with a dollop of nut butter and an egg for breakfast.
Sound strange? I promise, it’s delicious. Just make sure to sprinkle with some cinnamon too!
The best part is, Dan refuses to eat squash. Any type of squash. Like won’t even taste it. Who doesn’t like butternut? Who refuses to eat pumpkin pie? He’s a weirdo, but he’s my weirdo and I love him.
It just means more for me. The entire thing is mine, all mine. No sharing and all the experimenting I want.
Before diving in to this amazing muffin, let’s learn about the acorn squash.
Why You Should Eat Acorn Squash
- 1 cup had just 56 calories making it a low calorie, high fiber food.
- A high carotenoid source. In fact, in the US, winter squash is one of the highest sources of alpha-carotene and beta-carotenes.
- Squash is high in vitamin C.
- And finally, they are a great anti-inflammatory food. Always a plus for post workout nutrition and recovery!
Bottom line, make these muffins.
Gluten-Free Acorn Squash Cranberry Cashew Muffins
- 1/2 Cup Cashews
- 1 1/2 Cup Oats, Gluten-Free
- 1 Tsp Cinnamon
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Cup Roasted Acorn Squash
- 1/4 Cup Honey
- 1/3 Cup Coconut Oil
- 2 Eggs
- 1 Tbsp Vanilla
- 1/4 Cup Almond Milk
- 1/3 Cup Dried Cranberries
- Preheat oven to 350-degrees
- Place all dry ingredients (cashews, oats, baking soda, baking powder and cinnamon) in a food processor. Pulse until oats and nuts are flour like.
- Add everything else except cranberries. Blend until smooth. Pulse in cranberries or stir in by hand.
- Pour into muffin molds and bake for 12-14 minutes until golden brown and cooked through the middle.
- Remove from oven and allow to cool before serving.
These make for wonderful gifts which is exactly what I’ll be doing with them.
Ashton is going to do a test run with Zoe to see if she can stay with her next week while we’re in Philly. That deserves lots of thank-you treats and lots of praying that Zoe will get along with Ashton’s dog. Fingers crossed!
Aside from squash, I LOVE parsnips during the winter.