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Farmer's Market Organic Butternut Squash -- 15 oz


Farmer's Market Organic Butternut Squash
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Farmer's Market Organic Butternut Squash -- 15 oz

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Farmer's Market Organic Butternut Squash Description

  • USDA Organic
  • BPA Free Liner
  • Non-GMO Project Verified
  • Kosher
  • Good for You, Good for the World

This smooth butternut puree is perfect for soups, sauces and many other dishes.

Free Of
GMOs and BPAs

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/2 Cup (103 g)
Servings per Container: About 4
Amount Per Serving% Daily Value
Calories41*
  Calories from Fat0*
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate11 g4%
  Dietary Fiber3 g12%
  Sugars2 g*
Protein1 g*
Vitamin A230%
Vitamin C25%
Calcium4%
Iron4%
*Daily value not established.
Other Ingredients: Certified organic butternut squash.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Gluten-Free Dark Chocolate Coffee Muffins

Coffee complements everything. You can pair it with bagels and bacon or cookies and croissants. It even goes well with butternut squash. Yes, that oblong pumpkin with a sweet orange flesh can jive with Joe. Don’t believe it? This dark chocolate coffee muffin recipe shows you how. After a little mixing and a lot of love, your mug will meet its perfect match. Top View Gluten-Free Dark Chocolate Muffins with Chocolate Chips | Vitacost Blog

Gluten-Free Dark Chocolate Coffee Muffins

  • 2 eggs
  • 1/2 cup full-fat milk
  • 1/2 cup cooked butternut squash
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 3/4 cup coconut sugar
  • 1/2 cup cacao powder
  • 1/4 cup instant coffee
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chocolate chips (optional)
  1. Preheat oven to 350 degrees F. Place 14 silicone cupcake liners in cupcake pans and set aside. Note: you can also use paper cupcake liners or coat the pan with a non-stick oil spray.
  2. In a mixing bowl, whisk together eggs, milk and butternut squash until smooth.
  3. In a large bowl, combine remaining ingredients through salt.
  4. Add wet ingredients to dry mixture. Stir until well-combined.
  5. Fold in chocolate chips, if using.
  6. Spoon batter into muffin wells, filling about 2/3 full. Top with more chocolate chips (because why not?).
  7. Bake 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool about 10 minutes before serving.
  • Whole cow’s milk was used to make this recipe. However, full-fat milk alternatives would work as well. Consider almond, cashew, coconut or oat milks.
  • You can substitute cooked butternut squash with cooked sweet potatoes, 1/2 cup melted grass-fed butter or 1/2 cup melted coconut oil.
  • Use canned butternut squash for quicker muffin prep.
  • You can substitute tapioca flour with coconut flour or oat flour. If you don’t need a gluten-free recipe, you can use 1/3 cup whole wheat flour.
  • For a sweeter chocolate flavor, chop a dark chocolate bar into small pieces and mix it into the muffin batter

 

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