Kabocha squash recipes

The other day I went to a farm to buy squash and they ended up giving me a bunch of free squash because they were getting a little old and soft.  So I took them home and cut off the soft spots and baked them all.  Now I have a ton of cooked kabocha squash and not enough time to eat it.  (Who am I kidding I could eat that stuff day and night).  Anyway I saved this pumpkin muffin recipe so I decided to sub the kabocha squash for pumpkin to use some of this stuff up.

Kabocha Squash Spice Muffins
Adapted from Dainty Chef

Ingredients:

• 1 cup whole wheat flour
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon plus 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 large eggs or 8 egg yolks
• 3/4 cup sugar
• 2 cups mashed kabocha squash
• 1/2 cup vegetable oil
• 2 tablespoons molasses
• splash of milk or soymilk 
• 1 cup raisins
• 1 cup nuts of your choosing or pumpkin seeds

Method:

Preheat oven to 430.  Line 12-cup muffin tin with papers.  In small bowl mix flours, spices, salt, b soda, and b powder, set aside.  In larger bowl mix eggs, sugar, squash, oil, molasses, nuts and raisins.  Add the dry into the wet and combine without over-mixing.  At this point if your mixture is a little dry add the splash of milk, leave it out if the batter is wet enough.  Portion evenly into muffin tins and pop in the oven for 10 minutes.  When the timer goes off lower the temp to 400 and rotate the muffin tin.  Bake for another 10 minutes or until the muffins bounce back to the touch.  Take them out still a little underdone, they will continue to bake in the pan.  Pop them out when they are completely cooled.