Cheesy Savory Butternut Squash Muffins

By • October 25, 2010 7 Comments

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Author Notes: This recipe is inspired by a recipe for pumpkin and feta muffins from an Australian self-published cookbook called Martha Goes Green. The original recipe looked tasty, but also like there was just a little too much going on. Like a mantlepiece that goes from being quirkily decorated to just cluttered. So, I decided to take out a few of the ingredients and tweak the techniques to streamline these muffins a bit. But, what is left is still a fireworks display of autumnal flavors and textures.fiveandspice

Serves 12 muffins

  • 2 tablespoons olive oil
  • 1 medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes
  • a sprinkling of salt and pepper
  • 2 small handfuls of spinach, well chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 crumbled (in large crumbles) feta cheese
  • 2 teaspoons German-style mustard
  • 2 eggs
  • 3/4 cup whole milk
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 teaspoon salt
  • freshly ground black pepper
  1. Heat your oven to 425F. Toss the squash cubes with the olive oil and a sprinkling of salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven, stirring them up a couple of times, until they are tender through (easily pierced with a fork – I usually take one out, blow on it, and taste it to see if it’s done), and getting a little golden brown on the outside. Remove from the oven and set aside to cool.
  2. Turn the oven down to 405F. Grease a muffin tin well with oil or butter. In a large mixing bowl, stir together about two-thirds of the squash, the spinach, Parmesan, and ½ a cup of the Feta.
  3. In a small bowl, beat together the milk, eggs, and mustard until well combined. Pour this into the bowl with the squash and spinach. Sprinkle the flour, baking powder, nutmeg if using, and 1 tsp. salt onto the squash and wet ingredients mixture. Gently stir this all together until just combined.
  4. Spoon the batter into the prepared muffin pan – it will fill the holes pretty generously. Sprinkle the tops of the batter-filled holes generously with freshly ground black pepper. Then, press the remaining feta crumbles and squash cubes gently into the tops of the batter.
  5. ake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it (it may come out with some melted feta on it, though!). Remove from the oven, allow to cool for about 5 minutes, then run a knife around the sides of each muffin and gently use the knife to lift them out and on to a cooling rack. The muffins are delicious warm or cold, so don’t scruple to eat them whenever you please! They are a wonderful accompaniment to a hearty autumn soup or salad.

More Great Recipes: Vegetables|Bread, Rolls & Muffins|Breakfast & Brunch|Hors d'oeuvres|Side Dishes

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over 1 year ago sevenfaces

I made this today to give me breakfast on the go in the mornings this week. Fabulous! I subbed out some parmesan and feta for mozzarella, and the spinach for zucchini, I just loved the cheesy squashy flavour (next time I think I will add even more mustard). Dare I say it, looking forward to Monday morning now :)


about 3 years ago Sarah H.

I woke up early this morning to make these as a savory breakfast and found they were so easy to prepare. I can already tell that the cheesy, mustardy muffin base is the perfect jumping point for any kind of savory treat — already imagining roasted tomatoes, red peppers, or maybe even a green jeans special: broccoli and kale. These are a snack that paired well with this morning's iced coffee and will undoubtedly transition effortlessly with the changing leaves, lattes and hearty soups of autumn. Thank you for offering up a new kitchen favorite, first thing in the morning!


about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Glad you enjoyed them, and that you're taking the idea and running with it!


over 4 years ago chefchick

Made these today for a client; really yummy!


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh good! I'm so glad you liked them. Thanks for letting me know!


almost 5 years ago TheThinChef

Saw the pumpkin muffins on 101cookbooks...but I love this version, too. Butternut squash is much easier to get locally grown here in FL. Yum!


almost 5 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yup, I was very inspired with how beautiful those muffins were, so I decided to take the idea of recipe but change it to just how I wanted it!