Baking

Seeded Squash and Parmesan Muffins

Seeded Squash and Parmesan Muffins | The Mother Cooker

So we have come to the end of the squash recipes you guys. As we head in to a new month, a whole bunch of new produce becomes available. That’s the joy of seasonal recipes, alas squash will be in season all through October too. If you’ve ever wondered what is in season when, you can download my free ‘seasonal calendar’. These muffins are great to accompany soup, I don’t know, maybe this soup? You could have them with eggs or as a snack. But they are best enjoyed hot from the oven. The kick of chilli is what I love, I’ve used red kuri from my garden. But you can use any squash of your liking, as long as it grates OK.

I hope you have enjoyed these few recipes, if you are after more inspiration you can find my Pinterest board packed full of delicious squash recipes. If you have ever wondered how to grow squash, it really is quite easy. Decided which season you want, summer or winter and both processes are the same. Place two seeds about an inch deep in to some compost, water in and leave them somewhere bright and warm to germinate. Making sure to keep them moist.

Once germination has appeared and the plants are around 4-6 inches high, plant them out in a rich compost. Squash need lots of sun and a lot of food. So well rotted manure or some homemade rich compost. Be aware that they need lots of light, growing them vertically will help with this and save space. If pollination isn’t going as well as hoped, you can hand pollinate them with a small brush. The flowers are beautiful and should attract lots of bees and insects, but squash plants can be renowned for poor pollination. Water them well at the base of the plant and feed once a week once in flower.

Seeded Squash & Parmesan Muffins

Serves: 12
Prep time: 10 mins
Cook time: 25-30 mins
Total time: 35-40 mins

Ingredients
  • 250g self raising flour
  • 6 eggs
  • 2 tbsp vegetable oil, plus extra for greasing
  • 500g squash, grated
  • 2 spring onions, finely chopped
  • 2 large red chillies, finely chopped
  • 50g Parmesan cheese
  • 2 tbsp mixed seeds
Directions
  1. Set oven to 180c/gas mark 4, line a muffin tin with liners and grease them.
  2. Finely chop onion and chillies, keeoing a quarter of chillies for the top.
  3. Add flour, eggs, grated squash, 40g grated Parmesan, 2 tbsp oil, a pinch of salt, spring onion and chillies to a bowl. Mix until combined.
  4. Divide evenly between the cases, topping with a few chillies, a sprinkle of seeds and a dusting of Parmesan.
  5. Bake for 25 mins and check on progress, if not ready, cook for a further five minutes.