Think squash is just for soups and side dishes? Think again! That humble jar of home-canned squash sitting on your shelf is about to become the star of your kitchen. Whether you’re whipping up savory muffins or adding a twist to classic breads, baking with squash is a surefire way to bring warmth, flavor, and a touch of autumn goodness to your favorite recipes—all year round.
Soft, sweet, and wonderfully versatile, home-canned squash is your secret ingredient for creating baked goods that are anything but ordinary. Ready to squash some baking myths? Let’s dive into the delicious possibilities!
Using your home-canned squash in this recipe offers a variety of benefits that go beyond just convenience. First, home-canned squash is packed with rich, natural flavors that you’ve preserved at the peak of freshness, ensuring that every bite is as vibrant and wholesome as the day it was harvested.
Additionally, because you control the canning process, your squash is free from preservatives and excess sodium often found in store-bought versions. This makes it a healthier, cleaner ingredient for your baked goods. Plus, home-canned squash has a smooth, consistent texture that blends beautifully into batters, adding moisture and a subtle sweetness to your recipes. By using what you’ve canned, you’re not only reducing food waste but also embracing the satisfaction of creating delicious dishes from ingredients you’ve preserved yourself.
Savory Squash and Cheddar Muffins
These muffins are a savory twist on traditional baked goods, featuring the rich flavor of home-canned squash and sharp cheddar cheese. Perfect for breakfast or as a side dish!
Ingredients
- 1 cup home-canned squash, drained and mashed
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme (optional)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and thyme.
- In a separate bowl, mix the mashed squash, melted butter, eggs, and milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese and green onions, if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Such a fun and delicious way to incorporate home-canned vegetables into your baking!
Happy Canning & Baking!
xo
Diane, The Canning Diva
www.canningdiva.com