Vegan MoFo weekend two; Chopped Challenge

Happy weekend, foodies!

This weekend’s challenge is a “Chopped” challenge. In our baskets this weekend, we have:

Butternut squash, popcorn, fresh rosemary, and apricot preserves

The challenge is a brunch challenge, so we have to make brunch with these four ingredients. I was totally worried at first. I’ve never cooked with popcorn before. And I certainly never would have thought to put these flavours together.

I decided to go with one of my favourite brunch/breakfast/snack items – muffins. I can’t get enough muffins. Especially if they’ve got a crumb topping.

I give you – Apricot Filled Butternut Squash Muffins with Caramel Corn Crumb Topping.

Roast a small squash (you’re only going to need a cup of mashed squash). Once it’s roasted, spoon out the inside and smash it up. Set aside.

For the caramel corn:

3 quarts popcorn (pop 1/3 C kernels in 1T coconut oil)

1/2C coconut oil (measured solid)

1C brown sugar

1/4C dark corn syrup

1/2tsp salt

1tsp vanilla

1/4tsp baking soda

melt coconut oil in sauce pan. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once it’s at a boil, let it boil 5 minutes without stirring. Take off heat, add baking soda and vanilla.

Pour over popcorn, mix well. Spread popcorn over a baking pan. Bake at 250* for an hour, stirring every 15 minutes.

Meanwhile, make the muffins:

1/2C your favourite vegan shortening

1C sugar

1/2C non-dairy milk

1C mashed butternut squash

a 2 inch sprig of rosemary

2C flour

3tsp baking powder

1/2tsp salt

3T apricot preserves

Take leaves off rosemary stems and smash them up really well in a mortar. Add to squash.

Cream the shortening and sugar. Add non-dairy milk. Add squash/rosemary mixture.

In a separate bowl, mix flour, baking powder, and salt. Add to sugar/squash mixture.

Fill greased large muffin pan halfway. Add 1/2 tsp apricot preserves to each muffin. Top with remaining dough.

Bake at 375* for 30 minutes. Top with chopped caramel corn, and bake another 5 minutes to melt the caramel onto the muffins.

Makes 6 giant muffins, or 12 regular sized muffins.

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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on October 14, 2012, in butternut squash, challenge, Vegan MoFo, Vegan MoFo 2012 and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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