Healthy Roasted Cushaw Muffins with Rosemary Sea Salt Recipe

Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.

Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash cover and steam until skin is easily pierced with a fork about 20 minutes. Let cool enough to handle 15 to 30 minutes. Remove outer skin.

Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.

Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree Greek yogurt baking soda cinnamon vanilla extract salt ginger and nutmeg. Stir to combine. Stir in whole wheat flour pecans and oats until just combined.

Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.

Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.

Bake in the preheated oven until tops spring back when lightly pressed 18 to 20 minutes.