Roasted Winter Squash Muffins

May as well hop onto the pumpkin muffin bandwagon… though pumpkin pie isn’t my favourite (and I don’t enjoy squash in my latte), I do like a spiced pumpkin muffin. And a batch in the oven makes the house smell fantastic.

Despite the fancy-sounding name, you don’t need roasted squash per se to make these – so long as enough heat has been applied to your squash of choice to soften it (it could be microwaved, or steamed, or baked) it will work just fine, as will canned pumpkin purée. But I posted on Instagram a few days ago that you could, while the oven is on to bake cookies or a lasagna, stick a whole winter squash directly on the oven rack and just let it bake. Which requires literally zero prep, and makes them infinitely easier to handle.

roasted kabocha squash

Over the weekend, as I baked batch after batch of cookies for book signings (thanks for coming!) I tossed in a smallish kabocha – one of my favourite kinds… I love its dense, dark flesh. A medium squash will take about an hour, and once cool you can peel it with your fingers – no wrestling with a tough squash and a knife. And you can still roast the seeds! Look – the flesh is soft enough to scoop out with your fingers.

winter squash muffins

Just stash the whole squash in the fridge until you’re ready to use it in soup, curry, smoothies, or whatever. If you’re using it for muffins, like I did, you can mix the squash and sugar together to get rid of any lumps – no need to puree it on its own first. Huzzah! An all-purpose pumpkin muffin recipe! And you could take it even further – I made a batch with squash and an overripe banana, and they were equally fantastic. A handful of chocolate chips or raisins wouldn’t hurt, either.

Winter Squash Muffins
Winter Squash Muffins

Roasted Winter Squash Muffins


October 29, 2019


1 cup soft roasted winter squash or pumpkin puree

1 cup sugar (white or brown)

1/2 cup canola or other vegetable oil

2 eggs

2 tsp vanilla

1 1/2 cups all-purpose flour

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt


1Preheat the oven to 375F.

2In a large bowl, mix the squash and sugar to get rid of all the lumps. Stir or beat in the oil, eggs and vanilla until well-blended and smooth.

3Add the flour, cinnamon, baking powder and salt and stir just until combined. (If you like, add a handful of raisins or chocolate chips.) Scoop into about 10 paper-lined muffin tins and bake for 25 minutes, or until golden and springy to the touch. Makes about 10 muffins.


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4 comments on “Roasted Winter Squash Muffins

  1. Jana
    November 10, 2019 at 1:17 pm

    These are fantastic! The batter is so easy and they bake up to a perfect little dome. And they get eaten so fast by my husband and oldest daughter I feel I have to hide one for myself. My youngest daughter still eyes them suspiciously because they are made from squash but I believe she will convert one day. A definite keeper and family favorite.

  2. Eva Saxell
    November 21, 2019 at 10:38 pm

    Just in time. I have 2 large butternut squashes. I hadn’t thought of making muffins. Great idea! ???

  3. Krista
    March 16, 2020 at 12:28 pm

    I found the batter to be too thick, but at the same time I may have lost count on the flour scoops as my 2 year old was “helping” me, so there might have been an extra 1/2 cup of flour in there. I had about 2.5 cups of roasted Kaboka squash (I doubled the recipe) I added probably over a cup of milk to make it a consistency I liked. It made 24 large muffins. They look and smell delicious! Now to see if they taste the part.

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