Guest guest Posted November 8, 2006 Report Share Posted November 8, 2006 The Squash buttons recipe is as follows: 1 large baked acorn squash (about 1 1/2 to 2 cups) or you can use butternut squash also 2-3 eggs 2 tbls. honey Dash of cinnamon Blend in the blender until smooth, then spoon into mini muffin pan. Make sure the pan is well greased, and only fill about 1/2 full. Bake at 300 degrees for 30 to 40 minutes. You want them to be pulling away from the sides of the pan and look dry and browned around the edges. They will be delicate, so you will need to carefully remove them with a knife by cutting around the edges and carefully lifting them out. They make a good finger food and snack for school. Debbie, mom to Carson 4 ASD, SCD 10/06 Prior SCD 8/04 to 9/05 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 These sound yummy... thanks for sharing. I think my kids would like them. I need to make something to snack on tomorrow. I'm thinking of using pumpkin instead because I have some in the freezer. I'm going to make them along with some pumpkin cookies. Christa > 1 large baked acorn squash (about 1 1/2 to 2 cups) > or you can use butternut squash also > 2-3 eggs > 2 tbls. honey > Dash of cinnamon > Blend in the blender until smooth, then spoon into mini muffin pan. > Make sure the pan is well greased, and only fill about 1/2 full. Bake > at 300 degrees for 30 to 40 minutes. You want them to be pulling away > from the sides of the pan and look dry and browned around the edges. > They will be delicate, so you will need to carefully remove them with a > knife by cutting around the edges and carefully lifting them out. They > make a good finger food and snack for school. > > Debbie, mom to Carson 4 ASD, SCD 10/06 > Prior SCD 8/04 to 9/05 > Everyone is raving about the all-new Yahoo! Mail beta. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 Hi, would these work if you used mini muffin papers instead of greasing the pan? or would the paper stick to the muffin?? Thanks. Amber. > > > These sound yummy... thanks for sharing. I think my kids would like > them. I need to make something to snack on tomorrow. I'm thinking of > using pumpkin instead because I have some in the freezer. I'm going > to make them along with some pumpkin cookies. > > Christa > > > 1 large baked acorn squash (about 1 1/2 to 2 cups) > > or you can use butternut squash also > > 2-3 eggs > > 2 tbls. honey > > Dash of cinnamon > > Blend in the blender until smooth, then spoon into mini muffin pan. > > Make sure the pan is well greased, and only fill about 1/2 full. Bake > > at 300 degrees for 30 to 40 minutes. You want them to be pulling away > > from the sides of the pan and look dry and browned around the edges. > > They will be delicate, so you will need to carefully remove them with a > > knife by cutting around the edges and carefully lifting them out. They > > make a good finger food and snack for school. > > > > Debbie, mom to Carson 4 ASD, SCD 10/06 > > Prior SCD 8/04 to 9/05 > > > Everyone is raving about the all-new Yahoo! Mail beta. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 > > Hi, > would these work if you used mini muffin papers instead of greasing the pan? > or would the paper stick to the muffin?? > Thanks. > Amber. I would think they would stick to the paper a lot, but you could definitely try. I would refrigerate them before trying to remove the paper. They seem to not be as delicate once they are cooled off good. Debbie, mom to Carson 4 ASD, SCD 10/06 Prior SCD 8/04 to 9/05 Quote Link to comment Share on other sites More sharing options...
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