Found on allrecipes.com, courtesy of Lindsay Ho. These are delicious as a cozy autumn dinner side dish...think chili or minestrone.
1/2 lb peeled, seeded and cubed butternut squash (I buy mine already cut, lest I cut my hand off wrestling a whole squash!!)
1 1/2 c all purpose flour (I like to do half whole wheat whenever possible)
2 t baking powder
1/2 cup sugar
1/4 t salt
2 t pumpkin pie spice
3/4 c milk
1 egg, beaten
1 T butter, melted
Preheat oven to 400. Lightly grease muffin tin.
Put squash in med saucepan and add water to cover; boil 20 mins or until tender. Drain and puree.
Whisk together dry ingredients in one bowl. Mix milk, egg and butter in another and add squash. Fold wet mixture into dry until just moistened.
Pour into muffin tin, filling cups 1/2 full. Bake 20 mins. Remove from tin and cool on wire rack.