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
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.
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