Butternut Cheese Muffins are a delicious way to add vegetables to your diet, without “eating your vegetables”. Butternut squash is even healthier than its summer cousin zucchini.

Butternut Cheese Muffins Prep Time: 15 min
Cook Time: 35-40 min
Ready In: 50-55 min

Servings: 12

1 tbsp Unsalted Margarine (80 percent fat)
1 tbsp Extra-light Olive Oil or Canola Oil
1 cup Sweet Onion, chopped
1 cup sliced Button Mushrooms
¼ cup Water
2 cup cubed Roasted Butternut Squash
6 tbsp unbleached All-purpose Flour
3 tbsp Wheat Germ
2 large Eggs
¼ tsp freshly Ground Black Pepper
½ cup grated Jarlsberg Cheese
1 tbsp hulled Sesame Seeds

Preheat oven to 400 degrees Fahrenheit.
Add the margarine and oil to a nonstick sauté pan over high heat. When the mix begins to sizzle, reduce heat to medium and add the onion and mushrooms. Sauté until the onion is transparent, about 5 to 10 minutes. Set aside to cool.
In the bowl of a food processor or in a blender, combine the cooled sautéed mixture and all of the remaining ingredients except the cheese and sesame seeds and pulse until mixed.
Fold the cheese into the squash mixture. Spoon the resulting batter into muffin cups treated with nonstick spray or lined with foil muffin liners, filling each muffin section to the top. Evenly divide the sesame seeds over the top of the batter.
Bake for 35 to 40 minutes.
For savory appetizers, make 24 mini-muffins and bake for 20 to 25 minutes.

Tips & Notes
Like all members of the gourd family (which includes pumpkin, melon and cucumber), butternut squash is technically a fruit because it contains seeds. Cut into its pale, yellow-beige hard skin, though, and you’ll discover a vibrant flesh that’s much denser than that of its relatives.
Rich in phytonutrients and antioxidants – and succulent enough to warrant the moniker “butternut” – this graceful, hourglass-like gourd is the perfect addition to an autumn meal.
Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation and helps guard against brain and spinal-cord-related birth defects such as spina bifida.
Squash’s tangerine hue, however, indicates butternut’s most noteworthy health perk. The color signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A), identified as a deterrent against breast cancer and age-related macular degeneration.
How to Buy
Choose an unblemished fruit that feels heavy for its size with a matte, rather than glossy, skin. A shiny exterior indicates that the fruit was picked too early, and it won’t be as sweet as a fully grown squash. Most winter squash is available late into the fall. Store whole butternut squash in a cool, dry place (not the refrigerator) with plenty of ventilation; it should keep for up to three months. Cut squash will stay fresh for up to a week, wrapped, in the fridge.

Nutritional Information Per Serving
Calories: 80
Total Fat: 4.8g
Saturated Fat: 1.5g
Cholesterol: 40mg
Sodium: 30mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Protein: 4g

Source: DiabetesCare.net

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