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© Dr. Emmalee Maracle ND 2018

Savoury Butternut Squash Muffins

January 11, 2017

In the winter our bodies naturally start to crave warmer and sweeter foods. The butternut squash is a type of winter squash that has a sweet and nutty profile. I love balancing its sweetness with something savoury. 



  • 1 cup of mashed butternut squash (roasted and mashed/food processed)

    • Or you can buy pureed butternut squash- I recommend roasting and mashing yourself

    • I roasted mine with coconut oil, dried sage, and sea salt 

  • 2 large handfuls of finely chopped organic spinach

  • 1 large onion finely chopped

  • 1/2 cup of coconut flour/brown rice flour 

  • 3 free range eggs

  • 1/2 tsp baking soda

  • 1/2 cup of grass-fed butter

  • Feta cheese

  • Sea salt

  • Coconut oil



  • Preheat over to 350 degrees

  • Sautee the chopped onion and spinach in a pan with coconut oil until tender. Add salt to season.

  • Mix the coconut flour, baking soda, pinch of sea salt in a large bowl

  • Mix in the eggs and butter until a fluffy mixture forms. I used a mixer for this.

    • ​If you're not getting a fluffy texture add another add 2 or 3 tbsp of coconut oil 

  • Add in the butternut squash, onion and spinach and feta cheese

  • Grease muffins tins with coconut oil

  • Spoon mixture into tins and bake for 20-25 minutes 

This recipe will  yield 12-15 muffins depending on the size


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