If you are looking for something festive and different to add to your special holiday dinners, these delicata muffins are a fantastic option. The combination of herbs with the subtle sweetness of delicata make these a standout over an ordinary dinner roll.
In order to make these, you must first roast a delicata squash. You can do this a day or two in advance to help with prep time. If you don't have access to delicata, or want to make these off season, or simply don't have time to roast a delicata, it can be replaced with butternut squash purée or sweet potato purée.
Roast delicata squash and then purée.
Before baking and after.
I love the flavors that fresh rosemary and thyme bring to this muffin. Top it with some chopped pecans for a nice addition of texture. These muffins are also great with a bowl of soup or chili- so yummy!
1 1/4 cup almond flour
3 Tbs coconut flour
3 Tbs tapioca flour
1 tsp baking powder
1/2 tsp sea salt
1/8 tsp fresh ground pepper
1/4 cup full fat coconut milk
1 cup delicata purée
2 tsp fresh rosemary, minced
2 tsp fresh thyme, minced
1/4 cup chopped pecans for topping
1. The first thing you will need to do, is roast your delicata squash. Preheat oven to 400°F. Slice the delicata in half, scoop out the seeds, and rub with coconut oil on both sides. Place the delicata, flesh side down on the baking sheet and put it in the oven for about 25-30 minutes, or until fork tender. Once the delicata is done, use a spoon to scrape the delicata flesh away from the skin. Purée the flesh in a food processor until smooth. One medium sized delicata should yield you enough for 1 cup of purée. You can do all of this in advance so making the muffins is a breeze!
2. Change the oven temperature to 350°F. Combine the almond flour, tapioca flour, coconut flour, baking powder, sea salt, and pepper in a large bowl.
3. In a separate bowl, mix the eggs, coconut milk, delicata purée, rosemary, and thyme. Then combine the wet and dry ingredients.
4. Place liners in a muffin pan and pour the batter into each muffin cup. Top with chopped pecan pieces. Bake for 25-30 minutes or until the muffins have set. Allow to cool for a few minutes and enjoy with your favorite soup, chili, or as an addition to other main course meals. Makes about 9 muffins.