Breakfast Karista's Kitchen Kid Friendly Sweets

Hooligan Squash Oatmeal Muffins

Hooligan Squash Oatmeal Muffins

Do you ever walk through your market and wonder what all those beautiful different types of winter squash are called?  Every time I see a new squash I go home and look it up.  So I have to tell you, I was feeling pretty darn smug about my squash knowledge… until last week.

As I was power walking through my local co-op market, I spotted two cute little pumpkin like squash I thought would be delish for these muffins.  I was sure they were Sweet Lightening Squash but when I got home I kept thinking they were a little small for Sweet Lightening.  I was right.  These little darlings are called Hooligans.  What a name, right?

winter squash muffins with oatmeal brown sugar topping

The name alone would make me buy these again.  But the taste is the real reason for purchasing these lovelies.  Sweet like a Delicata but the texture less starchy.  So lip-smacking good,  I was eating pieces of the roasted squash right off the baking sheet.

These little Hooligans made for a sweet, moist muffin.  I also think they’d make the most divine squash soup or a roasted squash side dish, sprinkled with my favorite Five Spice Powder or a little curry powder.  Hooligans are a nice little surprise during this very stormy and cold winter – and just enough to keep me going until spring.

Delicious Wishes and Loads of Love!

Karista

Hooligan Squash Oatmeal Muffins

Makes about 12

Ingredients

1 cup all-purpose flour

1 cup rolled oats

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 ½ cups squash puree (recipe below) (from about 2-3 Hooligan squash, depending on size)  on occasion I sub with sweet potato puree

¼ cup coconut oil or healthy vegetable oil

2 eggs

½ cup coconut palm sugar or  brown sugar, packed

1 teaspoon vanilla extract

Optional: 1 teaspoon fresh grated ginger added to the squash puree

Topping: (optional)

3 tablespoons rolled oats

1 tablespoon all-purpose flour

3 tablespoons brown sugar

3 tablespoons vegetable oil or melted butter

Directions

Preheat oven to 350°F.

In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, and vanilla. Stir dry ingredients into wet ingredients. Divide muffins among 12 prepared muffin cups.

Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean.

Let them cool before removing from tin. Because they are so moist, it’s best to store them in the fridge.

Roasting Squash for Puree

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half, from top to bottom.  Scoop out the seeds.

Brush the cut sides of the squash with a little olive oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.  Remove from the oven and  when the squash has cooled, remove the meat of the squash and place it in a medium mixing bowl, mashing it as much as possible.  Set aside.

 

 

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18 Comments

  • Reply
    Coco in the Kitchen
    February 12, 2014 at 2:09 pm

    Love their name and their look, Karista.
    Can’t wait to taste these.

    • Reply
      bennett
      February 12, 2014 at 5:29 pm

      Isn’t that just the funniest name? And they are cute little squash too.

  • Reply
    wendy@chezchloe
    February 12, 2014 at 3:58 pm

    This is perfect. I was just craving a good muffin this morning and the bakery ones were just too sweet for me today. I might have to do a little night baking:) x

    • Reply
      bennett
      February 12, 2014 at 5:30 pm

      I’m the same, I don’t like a super sweet muffin, just a hint of sweet. If I can’t find squash or too lazy to roast it I use sweet potato puree. 🙂

  • Reply
    laurasmess
    February 12, 2014 at 6:50 pm

    Hooligan squash! Haha, awesome name! We don’t really get anything that interesting here in Western Australia. Plus, we call all varieties of winter squash ‘pumpkin’… I think only summer squash gets officially labelled as ‘squash’, eg. button squash, marrows, crooknecks and zucchini. Anyway, regardless of name, these muffins look absolutely beautiful! I love, love pumpkin/winter squash in baking, particularly when combined with oatmeal and spice. I definitely want to give these a try very soon. They’d be perfect for breakfast Karista! Oh, and well done on your squash knowledge 😉 xx

    • Reply
      bennett
      February 12, 2014 at 9:29 pm

      Thanks Laura! Isn’t the name a hoot?! Just aching to be blog fodder. So a muffin it was. Didn’t know you were in Western Australia. One day I’ll visit, one my bucket list. 🙂 Must be a beautiful place to live!

  • Reply
    Promenade Claire
    February 13, 2014 at 2:23 am

    Hooligan squash are fun to grow too – nice and small but also exuberant! Lovely to see that you can buy them. And I’ve saved your recipe as I’ve been on th ehunt for a good squash muffin recipe.

    • Reply
      bennett
      February 18, 2014 at 8:49 am

      I read that about the Hooligans that they are rapid growers and can be little Hooligans. 🙂 They are so cute I wished I’d saved one for a prop as now I can’t find any more. I’m sure they will be back next year. If I had more growing space I’d grow them this year. Thanks for stopping by Claire!

  • Reply
    Mandy - The Complete Book
    February 13, 2014 at 6:05 am

    What a wonderful recipe for muffins Karista.
    Have a super day.
    🙂 Mandy xo

    • Reply
      bennett
      February 18, 2014 at 8:50 am

      Thanks Mandy!! Hope you enjoy the recipe 🙂

  • Reply
    Lilly Sue
    February 13, 2014 at 9:27 am

    These look delicious Karista!! 🙂

    • Reply
      bennett
      February 18, 2014 at 8:51 am

      Thanks Lilly Sue! Now if I could just pair these with some beer… 😉

  • Reply
    yummychunklet
    February 13, 2014 at 11:08 am

    What a fun sounding muffin!

    • Reply
      bennett
      February 18, 2014 at 8:51 am

      I chuckled when I read the name of these cute little squash. They’re super sweet too.

  • Reply
    Alice
    February 16, 2014 at 3:48 am

    How beautiful those squash look Karista! Alongside that delicate crumb and almost streusel like topping. I love enriched doughs, especially zucchini, sweet potato and now I must try squash!

    • Reply
      bennett
      February 18, 2014 at 8:53 am

      Yes, that was supposed to be a little more streusel like but it didn’t quite happen. Lol! Still tasty however. I too love a good zucchini and sweet potato muffin. Banana, although so common, is one of my faves. 🙂

  • Reply
    Ksenia
    February 17, 2014 at 2:40 pm

    I’ve never tried this particular type of squash either! – you live and learn

    These look absolutely beautiful though – want to take a bite off of the cap right now 🙂

    • Reply
      bennett
      February 18, 2014 at 8:54 am

      I love finding new produce! These were so fun to stumble onto. And… I did eat the cap of several of the muffins. Naughty me! 😉

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