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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Turn oven on to 400 degrees F. Cut a butternut squash in half and scoop out the seeds. Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes. When cool enough to handle, scoop the squash away from the peel. Mash. Use 2 1/2 cups. This time is not included in the prep time. | 2. Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla. | 3. Add in the flour, baking powder, baking soda and salt. Stir just until blended. Remove bowl from mixer and fold in the chocolate chips (if desired). | 4. Line 24 muffin cups. Scoop the batter into the cups. | 5. Bake for 20-25 minutes, or until a tester comes out clean. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2 1/2	cups		157.5	40.915	3.5	0.35
shortening	1/2	cup		906.1	0.0	0.0	102.5
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
egg	2			143.0	0.72	12.56	9.51
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
baking soda	2	teaspoons		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
chocolate chip	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.