Do you ever walk through your market and wonder what all those beautiful different types of winter squash are called? Every time I see a new squash I go home and look it up. So I have to tell you, I was feeling pretty darn smug about my squash knowledge… until last week.
As I was power walking through my local co-op market, I spotted two cute little pumpkin like squash I thought would be delish for these muffins. I was sure they were Sweet Lightening Squash but when I got home I kept thinking they were a little small for Sweet Lightening. I was right. These little darlings are called Hooligans. What a name, right?
The name alone would make me buy these again. But the taste is the real reason for purchasing these lovelies. Sweet like a Delicata but the texture less starchy. So lip-smacking good, I was eating pieces of the roasted squash right off the baking sheet.
These little Hooligans made for a sweet, moist muffin. I also think they’d make the most divine squash soup or a roasted squash side dish, sprinkled with my favorite Five Spice Powder or a little curry powder. Hooligans are a nice little surprise during this very stormy and cold winter – and just enough to keep me going until spring.
Delicious Wishes and Loads of Love!
Hooligan Squash Oatmeal Muffins
Makes about 12
1 cup all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 ½ cups squash puree (recipe below) (from about 2-3 Hooligan squash, depending on size) on occasion I sub with sweet potato puree
¼ cup coconut oil or healthy vegetable oil
½ cup coconut palm sugar or brown sugar, packed
1 teaspoon vanilla extract
Optional: 1 teaspoon fresh grated ginger added to the squash puree
3 tablespoons rolled oats
1 tablespoon all-purpose flour
3 tablespoons brown sugar
3 tablespoons vegetable oil or melted butter
Preheat oven to 350°F.
In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, and vanilla. Stir dry ingredients into wet ingredients. Divide muffins among 12 prepared muffin cups.
Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean.
Let them cool before removing from tin. Because they are so moist, it’s best to store them in the fridge.
Roasting Squash for Puree
Preheat the oven to 400F. Slice the stem section off the squash first and then slice the squash in half, from top to bottom. Scoop out the seeds.
Brush the cut sides of the squash with a little olive oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty. Remove from the oven and when the squash has cooled, remove the meat of the squash and place it in a medium mixing bowl, mashing it as much as possible. Set aside.