Roast Butternut Squash And Parmesan Muffins

• 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)

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

butternut squash, flour, baking powder, flatleaf parsley, parmesan cheese, egg, milk, butter, pepitas

Taken from recipes-plus.com/api/v2.0/recipes/24474 (may not work)