Butternut Squash Muffins

I have tried to get my family to eat butternut squash, I think it is delicious, they do not. They loved these muffins though. I wish I had pictures, but we ate the entire batch in less than 24 hours.
When making the muffins be sure to note the comments, 1/2 pound of puree=1 cup. I roasted the squash in the oven along with a yam while we were eating dinner. It was much easier than peeling and chopping and I *think* it maintains more nutritional value.

Some yummy baked goods

I found & tried this pumpkin bread recipe on Savory Seasonings. Overall I like it. I use 1/2 whole wheat flour and also add some wheat germ. I like that it uses the whole can of pumpkin puree and that you get two loaves at once.

Make sure to modify the cloves amount. Cloves are very strong and 1 tsp is way too overwhelming. I used 1/4 tsp, but 1/2 tsp would probably work too. I also made it using pumpkin pie spice as a substitute for the all spice, nutmeg, cinnamon and ginger.

This is my favorite banana muffin recipe. I am a serious choco-a-holic.