Vegan Acorn Squash Muffins

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Guys, I can tell it’s going to be one of THOSE weeks. I completely forgot about a 10th anniversary surgery center dinner party I said I would go to with my business partner last night. Glad she sent me a reminder text that afternoon! The event (and food!) was wonderful, but I am not a fan of 12 hour days. I much prefer the life-work balance. I put “life” before “work” because I am so much a fan of that balance…with a tip in the “life” direction 😉

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I adore squash…butternut squash, spaghetti squash, yellow squash…love’em all, but I do believe acorn is my favorite. It is so incredibly sweet and when cooked properly it is a creamy, almost dessert-like texture and flavor. Plus, I grew up on acorn squash filled with butter, pecans, brown sugar, and maple syrup. 😉 Yumm! Mr. Prevention isn’t too crazy about squash, so I used an acorn squash on hand to make this week’s breakfast! You know how I love sneaking veggies into breakfast…nothing like a jump start on your 5-9 colorful F&V’s each day!

Vegan Acorn Squash Muffins from A Whisk and A Prayer

1 cup + 2 Tbsp acorn squash, cooked and mashed (~1 small acorn squash)
3/4 cup soy milk (I used hemp milk)
2/3 cup brown sugar
1/3 cup water
¼ cup canola oil
2 Tbsp molasses
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:

Preheat oven to 400° F and lightly oil a muffin tin, or line with baking cups. In a large bowl, mix together puree, milk, brown sugar, water, oil and molasses. In a medium bowl, whisk together flour, baking powder, soda, salt, and spices.

Combine wet and dry mixtures until just mixed.

Spoon batter evenly into prepared pan, filling muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Yield: 15 muffins.

Nutrition Information (per muffin): 138 calories; 4.3 g. fat; 0 mg. cholesterol; 229 mg. sodium; 23.7 g. carbohydrate; 2.1 g. fiber; 0.3 g. protein

Result: These were really, really good! A lot sweeter than I was expecting. The original recipe called for a glaze, but I don’t think they need it, especially since I like to have muffins for breakfast, not dessert 🙂 Like most vegan baked goods, they are very moist. 🙂 And check out those nutrition stats…woo!

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Over the weekend, Mr. Prevention and I shared one of our favorites: Chimay. I am completely and totally FASCINATED by Chimay.

Chimay beer is brewed in Belgium by Trappist Monks. Trappist brewery proceeds are used to support the monastery and good causes. The majority of the brewery profits go to local charities and community development. How awesome is that?

Chimay beers are cellared for at least 5 years while the Chimay Bleue Grande Reserve (pictured above, 9% ABV) is aged for approximately 15 years. The water used to make the beer is drawn from a well on the monastery property and the filtered beer solids are recycled for livestock feed, fed to the cows used to produce Chimay cheeses. Charitable AND green…rock on, monks!

Not only do I find the history and philanthropic nature of the Chimay brewery to be upstanding and impressive, but the beer is incredible. Mr. Prevention most enjoys the Chimay Blanche, while I prefer the darker Chimay Bleue. Chimay is available in most larger liquor stores, as well as Whole Foods and Trader Joe’s. Check’em out!

Question: Do you make an effort to support companies with a stand-up mission and green operations? If you’re a beer-drinker, have you had or heard of Chimay?

Cheers,

Share With Your Friends!

22 Comments

  1. November 16, 2010 / 6:53 am

    I’ve never heard of that beer!! It sounds intriguing– I’ll have to keep my eyes peeled for it so that I can give it a try!

  2. November 16, 2010 / 7:57 am

    I love Chimay. I much prefer craft beers to ones like Bud Light et al. Though my wallet likes the cheapo stuff.

    I’m with you on the work-life balance. In my last job I was required to attend parties after work many nights. Everyone I spoke with thought it was so cool that I could go to the fun parties for free. But really I just wanted to be home in my PJs with my husband reading or watching TV. I still have a bit of my school days mentality: No going out on weeknights!

  3. November 16, 2010 / 8:00 am

    I’ve never heard of Chimay. Often I’ll drink the cheaper ones (Bud Light), but when I can afford to splurge a little more, I go with local brews (Goose Island- sooooo good!).

  4. November 16, 2010 / 8:20 am

    I’m always baking with pumpkin puree, and have used butternut squash puree as well… I will have to give acorn squash a try next time!

  5. November 16, 2010 / 8:23 am

    Oo as soon as I saw the title for this post I knew it was going to be good. But then again, anything with squash is delish in my book! Hope your week gets better! 🙂

  6. November 16, 2010 / 8:31 am

    Chimay is great stuff!

    And I am so with you on the work-life balance.

  7. Grace Dickinson
    November 16, 2010 / 8:59 am

    Wow, those are great nutrition stats for a muffin…I say this as I’m watching Paula Dean on the Today Show. Love companies that support Green initiatives. I was looking for nitrate-free, organic wine the other day, but actually had difficult finding a good brand!

  8. November 16, 2010 / 9:49 am

    I love Chimay! I was at a place the other night that sells it complete with the cute little cups, but the local beer distributor on the island carries it. Your muffins look great. I never would have thought to put acorn squash in muffins.

  9. November 16, 2010 / 10:47 am

    Oooh I never thought to use acorn squash in a muffin recipe. I’ll have to try these as I absolutely love muffins 🙂

  10. November 16, 2010 / 11:25 am

    Never heard of chimay before but I always like learning about new products, beer included 🙂

    Acorn squash is one of my favorites too. It’s the best squash to stuff in my opinion.

  11. November 16, 2010 / 11:55 am

    Oh wow I have never thought of acorn squash as a muffin before. It sounds really amazing 🙂

  12. November 16, 2010 / 1:15 pm

    Yum!! I love the sound of those muffins. Baking them with squash is an awesome idea.

  13. November 16, 2010 / 3:58 pm

    I agree, I love incorporating veggies into breakfast and getting a head start! I also love supporting companies that give back…for me, that’s so important! Sorry to hear about your computer troubles, they can be so frustrating!

  14. November 16, 2010 / 5:04 pm

    Those muffins look amazing. I have never used acorn squash in any baked goods but what a great idea!

  15. November 16, 2010 / 6:38 pm

    I guess you can call me a beer drinker but I have never heard of Chimay. It sounds pretty amazing!
    Those muffins sounds pretty darn delish! I love adding veggies into baked goods. My coworker brought in zucchini bread today and it so good!

  16. November 16, 2010 / 9:23 pm

    Chimay is one of my hubby’s favorite beers! The others are trappist as well. He’s a huge beer nerd and will talk your ear off about Trappist Breweries. :0) I’m not a big fan of it, but I like wheat and fruity beer only.

  17. Liz
    March 24, 2011 / 9:08 am

    I love this recipe! I’m made these a few times and everyone has loved them. Last time I added a little powdered ginger and vanilla extract. I’m pretty sure this is the only way my husband will ever eat acorn squash.

  18. Radhika Sarohia
    October 6, 2012 / 1:05 am

    These look good, will be trying them out
    I’m vegan and I’ve recently just started cooking butternut and acorn squash dishes, they’re great, esp in colder weather

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