Autumn Squash Muffins

Ingredients:

1 cup acorn squash, cooked (about 1-2 squash)

3/4 cup brown sugar

1/4 cup dark molasses

1/2 cup unsalted butter, softened

1 egg, beaten

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cups pecans, finely chopped

Directions:

Preheat oven to 400 degrees. Grease muffin tins.

Cut squash in half lengthwise. Remove seeds and stringy fibers. Place squash cut side down in baking dish. Fill dish with 1/4" water. Bake at 400 degrees for 30 minutes. Turn squash over and cook another 30 minutes, replacing water. Flesh should be tender when pierced with fork. When cool enough to handle, scrape 1 cup squash into a small bowl and mash with a fork. Reduce oven to 375 degrees.

In a medium bowl, cream sugar, molasses, and butter together. Add beaten egg and squash and mix well. In another bowl, mix together flour, baking soda, and salt; mix into squash batter. Fold in pecans.

Fill muffin tins halfway with batter. Bake muffins at 375 degrees for 20 minutes.

Yields 12-15 muffins.