1½ lbs butternut squash, skin on, deseeded, and roughly chopped
1½ cups light soft brown sugar
4 large eggs
½ teaspoon salt
2½ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup extra-virgin olive oil
Instructions
Preheat the oven to 350 degrees F. Grease 24 muffin tins or line with paper liners.
Place squash in a food processor. Don't worry about peeling it--you won't notice the skin once it is baked. Pulse until squash is finely chopped.
In a large bowl, stir together the pureed squash, sugar, and eggs. Mix in salt, flour, baking powder, cinnamon, and olive oil and stir until just combined.
Fill muffin tins with muffin mixture. Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool.