Co-op Blog

Go For Gourd: Honey Boat Squash Muffin Recipe

Squash is a workhorse in the kitchen. Peeled and cubed, it lends rich, silky-smooth texture and hearty flavor to stews and soups. Roasted with butter and salt, it makes a quick and nutritious side dish. Pureed squash is perhaps most commonly known for adding its distinctive character to pies and baked goods.

Seize the opportunity to experiment with locally harvested Delicata and Honey Boat squash, now on sale for .79¢ per pound. These varieties are well-known for their sweetness and supple texture. The Co-op’s Produce Department sources these gourds farm direct from Blue Heron of Rockport, WA and Skagit Flats of Mount Vernon, WA.

Since Honey Boat and Delicata are sweet in flavor, they lend themselves well to baking and roasting. Pies, breads, and muffins are excellent ways to enjoy their earthy and rich flavors. Hull out the interior flesh and stuff the squash with a mixture of rice, vegetables, and nuts, then bake for 25 minutes at 350 degrees F. Or, add to the natural sweetness with cinnamon,muffins1 ginger, and chocolate chips to make a delicious cupcake!

Honey Boat Cupcakes Recipe

adapted from various online & household sources

This recipe combines the comfort of carrot cake with the robust, sweet flavor of the Honey Boat squash and the added bonus of chocolate chip morsels. The citrus-infused frosting adds a bright flavor contrast as the icing on the (cup)cake.

Ingredients for the muffins:

  • 10 oz. cubed and peeled Honey Boat squash
  • 1 1/2 cups all-purpose baking flour
  • 2 teaspoons baking powder
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 1 organic egg, beaten
  • 3/4 cup milk or non-dairy milk
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 cup chocolate chips (optional)

Ingredients for the (optional) frosting:

  • 1/2 cup cream cheese
  • 1/4 lemon, juiced and zested
  • 1/2 clementine, zested

Directions:

Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan. In medium saucepan with enough water to cover, boil squash for 20 minutes until tender. Drain and puree in food processor until smooth. In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and spices. In a separate bowl, mix together milk, egg, and butter. Stir in the pureed squash to the wet mixture. Then fold the squash/milk/egg mixture into the flour mixture. Mix lightly. Spoon the batter into the muffin pan, filling about halfway full.

Bake for 20-25 minutes in oven until a toothpick inserted in the center of a muffin comes out clean. Remove from pan and cool on a wire rack for 1 hour. While muffins are cooling, prepare the frosting mixture. Blend together the cream cheese and citrus until well mixed. Once cooled, add a dollop of the frosting to the top of each muffin. Enjoy!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.