As part of the BPS Farm to School Initiative, the Department of Food & Nutrition Services’ Alexandra Emmott taught a baking class to the kindergarten and first grade students at Mission Hill K-8 in Roxbury.  Students in the class were able to see and hold a variety of locally grown squashes and learn about the Massachusetts storage crops harvested in the fall and served on the lunch line all winter long.

As part of an exercise in opening a bakery lead by teacher Kathy D’Andrea, students also got a chance to bake muffins using roasted and pureed butternut squash. The baking flexed kitchen skills, reading abilities, and basic math. And the muffins? Sweetly fragrant, tender-moist, and heartily kid approved!

Here’s the Recipe:

Homemade Butternut Squash Muffins

makes 12 muffins

  • 1 cup cooked and pureed butternut squash (can substitute another winter squash or sweet potatoes)
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • pepitas for topping

Preheat the oven to 350 degrees.  Line a 12 cup muffin tin with paper liners or butter & flour.

Whisk together the butternut squash, sugar, oil, and eggs.  In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.  Add the wet ingredients to the dry and mix until just combined. 

Divide the batter between the 12 muffin cups – about 1/4 cup each.  The batter should fill the cups about 2/3 full.  Sprinkle over the pepitas and bake until puffed and set about 20-25 minutes.  Once cooked, a toothpick inserted into the center of the muffins should come out clean.  Enjoy!

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