1 cup butternut squash (450 g), diced into 1/4 in (6 mm) pieces
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon McCormick® Rubbed Sage
1 batch Stuffin’ Muffins Base
2 large eggs
Nutrition Info
Calories 70
Fat 3g
Carbs 7g
Fiber 0g
Sugar 3g
Protein 1g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
2. Step
Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
3. Step
Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
4. Step
Reduce the oven temperature to 375°F (190°C).
5. Step
Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
6. Step
Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
7. Step
Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
