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One for the Table: Savory muffins a perfect side dish for Thanksgiving dinner

By Susan Russo on

Oneforthetable.com

The other day at the market, a woman approached me and said, "Excuse me, but may I ask you a question?"

"Sure."

"What do you do with that?" she asked, and pointed to the huge pile of squash in my carriage.

"You mean the butternut squash?" I asked, incredulous.

"Yeah. I never know what to do with them," she said.

 

I was shocked. To me, butternut squash is like your best friend. It's always there when you need it; it's dependable and rarely disappoints; it gets along well with others and is happy to try new things.

Unfortunately not everyone has a long-standing relationship with butternut squash. The woman wanted easy ideas. Well, it doesn't get much easier (or tastier) than roasting butternut squash with some olive oil and herbs. She agreed. And it's a wonderful addition to fall salads, soups, pastas and pizza. I had her until I said, "pizza." That's when her eyes widened in disbelief. I got carried away in the moment.

I didn't tell her I was going to use mine to bake a batch of muffins. After the pizza comment, I was afraid she'd ditch the squash and run screaming from the store.

So, I'll share my savory butternut squash muffins with you. I have made several different versions of these muffins, but this one is my favorite. Caramelizing the onion and roasting the butternut squash give these muffins pleasant depth of flavor. Since they're laced with fresh herbs and sharp cheddar cheese, they're also enticingly fragrant. They get along really well with hearty soups and chilis as well as salads. I plan on making another batch for Thanksgiving dinner because savory muffins just seem so much more festive than plain old sliced bread.

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