At the turn of fall I get really excited at the farmers market. The colors–greens, purples and oranges–get me giddy. The variety of squash, apples, herbs and everything else transcends me into cashmere sweater and wool sock bliss.
And then finding a recipe good enough to fold all of those colors into is so satisfying. These savory acorn squash and goat cheese muffins are the most perfect vehicle. They’re salty, fluffy and tangy. So often a savory muffin can feel heavy and laden with butter and salt. But these, these are on a whole different level.
I love roasting the cubes of acorn squash so they get really toasty brown and sweet. The goat cheese adds the tartness and I throw in some scallions of a pop of green and onion-y goodness.
Don’t say I didn’t warn you. They’re addictive and so good with a side of chili or a cup of tea.
Savory Acorn Squash and Goat Cheese Muffins (Adapted from Clinton St. Baking Company Cookbook)
Yields around 18 medium sized muffins.
2 ½ cups of all-purpose flour
3 tbsp sugar
½ tbsp salt
1 tbsp baking powder
1 tsp baking soda
1 ¾ cups half and half
2 large eggs
½ cup unsalted butter, melted
½ cup crumbled goat cheese
1 ½ cup small cubes of roasted acorn squash
½ cup chopped chives (save a little for tops of muffins)
Preheat oven to 375.
Peel one large acorn squash. Scoop out insides with a spoon and discard. Chop into small cubes, toss with olive oil, salt and pepper and roast for around 15 minutes, until fork tender. Let cool.
Add all dry ingredients to a medium bowl and mix. Add chives to just cover in flour.
In a large bowl, combine half and half and eggs. Mix well. Add melted butter. Slowly add dry ingredients. Do not over mix but make sure there is no dry flour left in bowl. Fold in butternut squash and goat cheese. You want chunks of goat cheese to stay in tact.
Pour batter into muffin tin with paper liners (or greased muffin tin). Should make around 12 muffins. Sprinkle with chives.
Bake for 22-24 minutes until golden brown. Eat warm.
