recipes we love

Acorn Squash & Goat's Cheese Muffins with Spiced Fig Jam

Fall has a way of stirring up an explosion of delicious creations. Hearty greens sprout back into action, herbs carry on a second wind, a whole new slew of fruits fall from their perch in the trees, and the many varieties of squash transform an average meal into a very special treat. The skies the limit to what can be done with these buttery, sweet beauties. 

Inspired by Fall's offerings we put together a lovely pairing of sweet and savory. See the recipes below. 

acorn squash and goat's cheese muffins with spiced fig  jam

acorn squash and goat's cheese muffins with spiced fig  jam

Acorn Squash and Goat's Cheese Muffins

What you'll need:

  • 1 cup whole milk
  • 4 ounces soft mild goat cheese
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1 large egg
  • 1 1/2 cups roasted (and cooled) chopped acorn squash
  • 6 sprigs of sage - finely chopped 

Preparation

Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups. In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together with remaining milk and egg. Add chopped squash and sage to butter mixture. Stir butter mixture and squash with sage into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

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Spiced Fig and Lemon Jam (It's a good idea to make this before you make the muffins!)

What you'll need:

  • 1/2 lemon (unpeeled), thickly sliced, seeded
  • 1 1/2 pounds fresh ripe figs, halved (about 4 cups)
  • 2 1/4 cups sugar
  • 2 tsps ground cinnamon
  • 2 tsps ground ginger (fresh)
  • 1 tsp ground black pepper
  • 1 tsp ground cardamom 

Preparation

Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon, ginger, pepper and cardamom. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.

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