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Butternut Squash Stuffin’ Muffins

McCormick brand logo
Presented by

Ingredients

for 12 servings

  • nonstick cooking spray, for greasing
  • 1 cup butternut squash (450 g), diced into 1/4 in (6 mm) pieces
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon McCormick® Rubbed Sage
  • 1 batch Tasty's Stuffin’ Muffins Base
  • 2 large eggs

Included in this Recipe

Stuffin’ Muffins Base

Nutrition Info

  • Calories 70
  • Fat 3g
  • Carbs 7g
  • Fiber 0g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
  2. Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
  3. Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
  4. Reduce the oven temperature to 375°F (190°C).
  5. Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  6. Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  7. Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  8. Serve warm.
  9. Enjoy!

Ingredients

for 12 servings

  • nonstick cooking spray, for greasing
  • 1 cup butternut squash (450 g), diced into 1/4 in (6 mm) pieces
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon McCormick® Rubbed Sage
  • 1 batch Tasty's Stuffin’ Muffins Base
  • 2 large eggs

Included in this Recipe

Stuffin’ Muffins Base

Nutrition Info

  • Calories 70
  • Fat 3g
  • Carbs 7g
  • Fiber 0g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
  2. Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
  3. Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
  4. Reduce the oven temperature to 375°F (190°C).
  5. Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  6. Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  7. Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  8. Serve warm.
  9. Enjoy!

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