Batch-cook these roast squash, brown butter and walnut muffins for your daily 3pm pick-me-up

Nothing says British autumn like a swollen squash. Full of vitamin A and fibre, they’re far more versatile than you might think, stretching way beyond a creamy soup or stew. 

This muffin recipe is a brilliant example of using gourds to enhance flavour and texture without it being an obvious health upgrade. Between the roasted squash, eggs and walnuts, these sweet, spiced muffins are full of omega 3 fatty acids, protein and vitamins A, B and C. 

Whip up a batch at the weekend to enjoy a daily 3pm slice of gourd goodness over the next week. They take 90 minutes from start to finish.

Ingredients

Method

Preheat your oven to 200°C/Fan 180°C/Gas 6.

1. Remove any seeds from the squash or pumpkin and place the piece on a baking tray. Roast for about 30 mins until tender and lightly browned.
2. While the squash is roasting, cut 125g of the butter into pieces and place it in a small saucepan over medium heat. Stir gently while it melts. Once it starts to foam, keep stirring and scrape the bottom of the pan so the milk solids don’t catch.
3. Continue heating until the butter becomes golden brown and smells nutty. Remove from the heat and strain it through a heatproof sieve into a large mixing bowl. Leave it to cool.
4. Once the squash or pumpkin has finished roasting, remove from the oven and allow it to cool for a few minutes. Scoop the soft flesh from the skin and weigh out 200g for the muffins. Mash it until smooth and leave it to cool.
5. Now, reduce the oven temperature to 160°C/Fan 140°C/Gas 3. Line eight holes of a 12-hole muffin tin with paper cases.
6. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice into a large bowl. Add a pinch of salt and whisk the dry ingredients together.
7. Crack the eggs into the cooled brown butter and whisk together. Add the mashed squash, caster sugar, Demerara sugar and vanilla extract and whisk until smooth.
8. Pour the wet mixture into the dry ingredients. Fold together gently and briefly; don’t overwork the batter. It’s fine if there are a few small lumps as long as there are no pockets of dry flour.
9. Roughly chop the walnuts then fold into the batter. Divide the mixture between the eight muffin cases.
10. Bake for 30–35 mins until the muffins have risen, are golden and spring back when lightly pressed. 
11. While the muffins are baking, make the glaze. Melt the remaining 60g butter and transfer it to a bowl. Add the icing sugar, a pinch of salt and the maple syrup. Stir until smooth and thick.
12. Leave the glaze for around 15–20 mins so that it thickens slightly. Once the muffins are done, transfer them to a wire rack to cool.
13. Once cooled, spoon the maple glaze over the tops. Serve!

Recipe and image courtesy of Able & Cole. The Able & Cole Seasonal Squash Box, £14.95, is available to buy now.