Butternut Squash, Spinach, and Feta Muffins Recipe

As a seasoned food blogger, I’m excited to share a delightful recipe for butternut squash, spinach, and feta muffins. This unique combination of flavors and textures creates a savory muffin that’s perfect for any time of day. With each bite, you’ll experience the sweetness of butternut squash, the earthiness of spinach, and the tanginess of feta cheese, all coming together harmoniously.

These muffins are not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, while spinach adds a dose of iron and fiber. The addition of feta cheese gives a creamy and salty contrast that elevates the overall taste. Whether you’re looking for a quick breakfast on the go or a savory snack, these muffins are sure to satisfy your cravings while providing a healthy twist to your usual baked goods.

Ingredients

For the Muffins

• 2 cups cubed butternut squash (approximately 9 oz or 255g)
• Salt and pepper to taste
• 1 large handful of chopped baby spinach
• 2 tablespoons chopped parsley or cilantro
• 1/4 cup sunflower seeds kernels
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup cubed feta cheese
• 1 tablespoon wholegrain mustard
• 2 large eggs, lightly beaten
• 3/4 cup milk
• 2 cups flour
• 4 teaspoons aluminum-free baking powder
• 1 teaspoon fine-grain sea salt

• Additional seasonings like garlic powder or paprika
• Chopped nuts such as walnuts or pecans for extra crunch
• Diced red bell pepper for added color and flavor

Necessary Equipment

Baking Tools

For this recipe, you will need a standard 12-hole muffin pan to bake the muffins. Additionally, ensure you have paper liners or butter to grease the muffin pan for easy removal of the muffins after baking.

Preparation

Before diving into making these delicious butternut squash, spinach, and feta muffins, there are a few key steps to prep the ingredients just right.

Cooking Butternut Squash

Start by cooking the butternut squash until it’s soft and caramelized. You can roast it in the oven, steam it, or microwave it until it’s tender and fully cooked. Once done, set it aside to cool before incorporating it into the muffin batter.

Preparing Spinach and Feta

While the squash is cooling, place the frozen or chopped spinach in a bowl and cover it with the cooked pumpkin. Let them sit together covered with cling wrap to meld the flavors. Meanwhile, prepare the feta by crumbling it and setting some aside for topping the muffins before baking.

Directions

Let’s get baking these delicious Butternut Squash Spinach and Feta Muffins! Follow these simple steps to enjoy this savory treat.

Mixing the Batter

1. Cook your pumpkin cubes until soft and caramelized.
2. Place the cooked pumpkin over frozen or chopped spinach, cover, and leave to sit.
3. Preheat the oven to 180C/355F and prepare your muffin tray.
4. Combine eggs, milk, pumpkin, spinach, zucchini, and cheeses in a bowl.
5. Season with salt and pepper, then mix in the flour and baking powder until just combined.
6. Scoop the thick muffin batter into the prepared tin, filling it to the top.

Baking the Muffins

1. Bake the muffins for 20-30 minutes until cooked through.
2. Check for doneness by inserting a skewer into the middle; it should come out clean.
3. The muffins should feel solid when touched on top and golden in color.

1. After baking, allow the muffins to cool before removing them from the tin.
2. Ensure the muffins are fully cooked by checking their texture and color.
3. Enjoy these savory Butternut Squash Spinach and Feta Muffins warm from the oven slathered with butter!

Serving Suggestions

Enhance the enjoyment of these delightful butternut squash, spinach, and feta muffins with these ideal serving suggestions.

Accompaniments

Pair these savory muffins with a warm bowl of hearty autumn soup for a comforting and satisfying meal. Additionally, they make a delightful side to a fresh, crisp salad, adding a wholesome touch to your dining experience.

Storage and Reheating

How to Store

After baking these delicious butternut squash, spinach, and feta muffins, allow them to cool completely before storing. To retain their freshness and flavor, place the muffins in an airtight container or resealable bag. You can keep them at room temperature for up to 2 days or in the refrigerator for a longer shelf life of about 5-7 days.

1. Microwave: Place a muffin on a microwave-safe plate and heat for 20-30 seconds until warm.
2. Oven: Preheat your oven to 350°F (175°C), wrap the muffin in foil, and bake for about 10 minutes.
3. Toaster Oven: Slice the muffin in half, lightly butter the cut sides, and toast in a toaster oven until heated through and slightly crispy.
   Choose your preferred method to reheat these savory muffins and savor them as a delightful snack or side dish.

Conclusion

These butternut squash, spinach, and feta muffins are a delicious and nutritious treat that can be enjoyed as a snack or side dish. With a perfect balance of flavors and textures, they are a versatile option for any occasion. Whether paired with a warm autumn soup or a fresh salad, these muffins are sure to impress. Remember to store them properly in an airtight container and reheat them for a quick and tasty meal. Get creative with the ingredients and make these muffins your own by adding your favorite twists. Try out this recipe today and indulge in the delightful combination of butternut squash, spinach, and feta in every bite.