At the end of a gardening season, most gardeners sit down and look back on what they grew and how successful their crops were. This summer my squash crop was not nearly as successful as my tomato crop, but I did manage to get a few Butternut squash to grow in the garden. After harvest, I made a lovely batch of Butternut Squash and Apple soup and put that in the freezer, so I was looking for another way to use the remaining small squash I keep in cold storage in my shed.
In my research, I found a recipe for Chai Zucchini Muffins. So I thought why can’t I just substitute the Butternut Squash for the Zucchini? It took a bit of experimenting, but I finally came up with this Chai and Roasted Squash Muffin recipe and it turned out to be yummy! They are moist but not overly sweet and have a light and fluffy texture.
To lighten the muffins up a bit, I used a combination of whole wheat and rice flours and less sweetener since the roasted butternut squash is sweet in itself. I switched the whole milk to 1% and replaced some of the sugar with honey for moisture and sweetness. I love the warming chai flavors in these muffins! Great with a bit of honey and a non-fat Chai Tea Latte!