Type what you have

Ingredients

• ✓ cushaw squash
• maple syrup
• coconut oil
• egg
• greek yogurt
• baking soda
• cinnamon
• vanilla extract
• salt
• ginger
• nutmeg
• whole wheat flour
• pecan
• old-fashioned oat
• sea salt
• rosemary

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
2. 2 Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
3. 3 Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
4. 4 Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
5. 5 Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
6. 6 Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
7. 7 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

By Jamie Justice Yost

Ingredients

• ✓ cushaw squash
• heavy cream
• honey
• egg
• molasses
• cinnamon
• ground ginger
• salt
• allspice
• nutmeg
• flour
• butter
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
3. 3 Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
4. 4 Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside.
5. 5 Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into two 10-inch pie pans; pour squash filling into each.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

By SouthernSon