The chicken man was selling squash. I had no idea what the patty pan-shaped, pale blue one was; but I knew it would be perfect for #Squashlove.
The chicken man had no idea of the variety of the flattened globe squash either. His fortee is beautiful Ameraucana hens that produce pale blue eggs (not blue squash.) As a side note, around our local farmers market, the chicken man is also known as Santa Claus, in recognition of his snowy white hair, his bushy beard and his patience with children – to whom he loves to acquaint with the chickens which accompany him to market. So the chicken man sold me the squash, threw in some peppers too, and gave my kids a few eggs with which to have egg/spoon races through the crowds of people at the market.
Once home, I did A LOT of researching of squash varieties and I’m beginning to believe this is a hybrid – maybe between a white Swan White acorn and a Baby Boo? Regardless, I knew any squash would be delicious (to replace pumpkin puree) in my favorite Honey Date Pumpkin muffins. I’ve been perfecting this recipe for some time. Most of the sweetness comes from dates – as the muffin itself is not super sweet. I love the nutty addition of whole wheat flour.
To prepare the squash puree, I just roasted the whole (uncut) mystery squash. I’ve been doing this lately with pumpkin and it’s so much easier to slice open a soft squash and the seeds and membrane are easier to scoop out too.Print
BabyBoo Squash Honey Date Muffins
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/3 cup water
- 2 eggs
- 1/4 cup canola oil
- 1 cup squash puree
- 1/3 cup honey(or 1/2 cup for sweeter muffins)
- 1/2 cup chopped dates
- In a large bowl, blend together flours, soda, salt and spices.
- In a medium bowl, whisk together water, eggs, oil, squash and honey.
- Add wet ingredients to dry ingredients and mix just until combined. Gently stir in dates.
- Scoop into 12-16 greased, papered or silicon muffin pans.
- Bake in preheated 350 degree oven for 18-20 minutes or until toothpick test comes out with just a few crumbs clinging to toothpick. Don’t overbake.