Claire Wright from addsomeveg.com shares 3 simple ways to prepare squash that the whole family will enjoy.

These low sugar, veg-containing chocolate muffins are an easy way to make eating veg a treat. Don’t hide the contents from the kids – get them involved in making them so they know what they are eating and can be pleasantly surprised by the sweetness squash can bring to baked goods!

Method:

To make the pureed squash, peel, de-seed and cut a butternut squash into small cubes, toss with olive oil and a generous pinch of salt, then roast at 200C/180C fan/gas 6 for 20-30 mins, until soft and cooked through. Blitz the roasted squash in a food processor or with a hand held blender until smooth. Measure out 250g of it for the muffins. If you have some leftover – try making our squash smoothies!

For the muffins, preheat an oven to 180C/160C fan/gas 4. Mix the dry ingredients in a large bowl, and mix the vanilla extract, eggs and squash in a separate bowl or jug. Pour the wet ingredients into the dry and stir until just combined and no more specks of flour are visible (but be careful not to over-mix or the muffins will be stodgy and dry). Add the chopped chocolate or chocolate chips, if using. Pour into a muffin tin lined with cupcake/muffin cases, filling each case about 2/3 of the way, then bake for 20-25 mins, or until a skewer inserted into the centre of a muffin comes out clean. Allow to cool completely.