1½ tablespoons unsalted butter, melted (for coating pans)
2 cups cubed (¼-inch) butternut squash
2 tablespoons extra-virgin olive oil
2 teaspoons coarse salt, divided
1¼ teaspoons ground black pepper, divided
½ cup finely chopped green onion
2 tablespoons chopped fresh parsley
¾ cup freshly grated Parmesan cheese
¾ cup crumbled feta cheese, divided
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
¾ cup whole milk
1¼ cups whole-wheat pastry flour
¾ cup all-purpose flour
4 teaspoons aluminum-free baking powder
1 recipe Coriander Butter
• Preheat oven to 400˚.
• Grease 30 wells of mini muffin pans with melted butter. Set aside.
• Line a rimmed baking sheet with parchment paper.
• Place squash on prepared baking sheet. Drizzle with olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss together to combine. Arrange in a single layer.
• Bake until tender, 15 to 22 minutes. Set aside to cool.
• In a large bowl, combine 1½ cups cooled squash, green onion, parsley, Parmesan, ½ cup feta, and mustard. Gently fold together. Set aside.
• In a small bowl, combine eggs and milk, whisking well. Add egg mixture to squash mixture.
• In a sifter, combine flours, baking powder, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper. Sift over squash mixture. Stir gently until batter comes together.
• Spoon mixture into prepared wells of pans. Top evenly with remaining ½ cup squash and remaining ¼ cup feta.
• Bake until golden, 10 to 15 minutes. Let cool in pans for 5 minutes.
• Serve warm with Coriander Butter, if desired.
*When printed in our January/February 2012 issue, this recipe was incorrectly titled Squash and Spinach Muffins. There is no spinach in the recipe, thus the title has been corrected to Squash Muffins.