I was so inspired by the idea of adding butternut squash to those cheese muffins I had to try it right away and I’m glad I did. The combination was super tasty and the addition of a vegetable meant that I didn’t feel too guilty eating these for breakfast and lunch.
The change is actually really simple. I took a smallish chunk of butternut squash (about 7 oz) and chopped it into small cubes (about 1 cm or 1/3″) and laid the pieces out in the bottom of 4 ramekins, forming just 1 layer across the bottom. Then I chopped up some fresh sage and sprinkled it over the top.
The next step is to mix up the cheese muffin mix from my last post. Those same quantities listed will make enough for all 4 ramekins now half the space is taken up with the squash. Spoon the muffin mix over the squash and bake at 400F for 20 minutes, that should be enough to cook the squash and the muffin to perfection.
I’ve been keeping my extras in the fridge completely uncovered and then microwaving for about 1 minute when I want to eat one. Even after 3 days I haven’t noticed them going dry but you could try covering them with cling film if you’re worried or if you keep strong-smelling things in the fridge.