Butternut Squash Muffins made tangy with fresh cranberries. They’re great for breakfast, or afternoon tea!

I have to say that butternut squash muffins aren’t something that ever occurred to me before.

But, faced with one from our weekly CSA that sat on the counter for at least two more, I knew something had to happen.

Most people would immediately think soup, but I’m a weirdo. Pureed soups, unless they’re tomato, don’t always sit well with me.

While pregnant? Nuh-uh. Not happening.

I decided I’d start by simply roasting the butternut squash. I mean, anything can be made from roasting a vegetable.

Soups, a side dish, even a puree. I must admit, making butternut squash puree was about a thousand times easier than making pumpkin puree, and the flavors are very similar.

Don’t get me wrong – I adore pumpkin in all its many forms. This pumpkin bread recipe? Rocks my socks every season.

But pumpkins always seem a lot more intimidating than a li’l ol’ butternut squash.

Especially since you can peel the skin with a vegetable peeler, and chopping the squash is simple from there.

Tart cranberries are the perfect addition to these muffins. Butternut squash is sweet and earthy, and it needs a counter-balance.

You could add some lemon zest and skip the cranberries, but why would you do that?

Baking fresh cranberries in anything transforms them into beautiful bursts of tangy, juicy flavor.

You could use dry cranberries instead, but if you can get your paws on some fresh cranberries, don’t skip them.

Lastly I added toasted pecans, because, yeah.. Texan. If a pecan can go in a baked good, I’m going to do my best to shove it in there.

I love the contrast in texture they provide, as well as the additional nutty tones that complement the butternut squash.

But you don’t have to add nuts unless you want to. You could also toss in some sunflower seeds, pepitas, or even chocolate chips.