Name: Butternut Squash and Coconut Muffins
Yield: Makes 1 dozen
Ingredients: 2 large eggs; 10 Tbsp. unsalted butter, melted; ⅔ cup buttermilk; 2 tsp. grated peeled ginger (from one 2" piece); ⅔ cup plus 2 Tbsp. (packed) light brown sugar; 2 cups all-purpose flour; 2 tsp. baking powder; ¼ tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about ¼ of a large squash); ¾ cup unsweetened shredded coconut; ¾ cup coarsely chopped pecans

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Photo by Alex Lau, food styling by Sue Li

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot. Butternut squash season starts in early fall. Look for very firm and heavy squash with fresh-looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.

Recipe notes

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