As I was considering what to do about lunch today, The Squid dragged me out to the garden to show me his squash. “Mama, they’re about big enough to eat!” Now I know y’all are marveling at my 8yo Pirate who begs to be served squash for lunch. I’ll let that ride for a minute while I go round up the recipe he had in mind. Y’all may hum the Jeopardy tune in yer heads for a minute.

OK, I’m back. I’ll confess, that Pirate doesn’t like boiled squash for his lunch (or ever, thank you). He likes Squash Muffins. Preheat your oven to 350. Grease 2 trays of muffin tins (24 total).

1½ C Unbleached White Flour

1 C Whole Wheat Flour

1 C Oats (I use old fashioned)

1 Tbsp Baking Powder

♦Mix those together in your large bowl, set it aside.

1¾ C Sugar

4 Eggs

¾ C Butter (use the real thing, that other stuff isn’t food)

2 tsp. Vanilla (see note above)

♦ Cream butter and sugar. Add eggs & vanilla, beat well. Fold in 2 – 3 C grated, fresh squash. Spoon batter into muffin tins and bake for 20 – 25 minutes. Cool for 5 minutes before removing them from the pans. Y’all may substitute zucchini if you like.

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