Jamie Oliver'S Butternut Squash Muffins - cooking recipe

Ingredients

400 g butternut squash or 400 g acorn squash, skin on, deseeded and roughly chopped
350 g light brown sugar
4 eggs, large
1 pinch sea salt
300 g flour, unsifted
2 teaspoons baking powder, heaping
75 g walnuts
1 teaspoon ground cinnamon
175 ml extra virgin olive oil

Preparation

Preheat oven to 350 degrees F (180 degrees C).
Place squash in blender/food processor and finely chop.
Add remaining ingredients to blender/food processor and process until combined.
Fill muffin tin with mixture.
Bake 20-25 minutes until toothpick inserted comes out clean.
Cool on a wire rack.