Roast Butternut Squash And Parmesan Muffins - cooking recipe

Ingredients

1 lb butternut squash, peeled and chopped
1 3/4 cups self-rising flour
1 tsp baking powder
2 tbsp chopped flat-leaf parsley
1/3 cup freshly grated Parmesan cheese
1 None egg, at room temperature
1 cup milk
7 tbsp butter, melted and cooled
1 tbsp pepitas (shelled sunflower seeds)

Preparation

Preheat the oven to 400\u00b0F. Spray a 6-cup Texas muffin pan with no stick cooking spray. Line a shallow baking pan with foil. Place squash, in a single layer, on prepared pan. Spray with no stick cooking spray. Bake for 15 mins, or until tender, turning over halfway through cooking. Cool.
Sift flour and baking powder into a bowl. Stir in parsley and Parmesan cheese. Whisk egg, milk and butter in a medium bowl. Gently fold into flour mixture with cooled squash until just combined (don't overmix). Divide mixture among muffin cups. Sprinkle with pepitas.
Bake for 30 mins or until a toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool on a wire rack. Serve warm or cold.