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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
Great snack that packs in lots of vitamins! Can be made in a loaf pan.
1 butternut squash, peeled and cubed
1/2 cup vegetable oil
2 large eggs
1 teaspoon Gefen Vanilla Extract
1 and 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon Gefen Baking Soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup toasted walnuts, chopped
1/4 teaspoon salt
Place squash in a medium pot, and add enough water to cover, plus two inches. Bring to a boil. Cover, lower heat, and simmer for 20 minutes or until very tender. Drain well.
Puree in a food processor or blender and let cool completely.
Place two cups of the squash puree in a large bowl. Add sugar, cinnamon, nutmeg, oil, vanilla and eggs. Mix well with a spoon.
In a separate, large bowl, sift flour, baking soda, and salt together and make a well in the center. Add the squash mixture to the center of the flour mixture and stir until smooth. Mix in walnuts.
Spoon batter into greased muffin pan cups and bake for 30–35 minutes or until golden and shrinking from sides of pan. Cool before serving.
Preheat oven to 350 degrees Fahrenheit.
Photography and Styling by Chavi Feldman
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