by Jennifer Perillo
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Jennifer Perillo's Notes:
Expand2 cups (7.25 ounces) 1/2-inch cubed butternut squash Ask a question about this ingredient
Extra Virgin Olive Oil Ask a question about this ingredient
Sea salt and freshly ground black pepper, to taste Ask a question about this ingredient
2 thick slices (2.25 ounces) smoked bacon, diced Ask a question about this ingredient
FOR THE BATTER: Ask a question about this ingredient
1 3/4 cup (8.5 ounces) flour Ask a question about this ingredient
1 tablespoon (11 grams) baking powder Ask a question about this ingredient
1/4 teaspoon (1 gram) baking soda Ask a question about this ingredient
1 tablespoon (15 grams) sugar Ask a question about this ingredient
1/4 teaspoon (1 gram) sea salt Ask a question about this ingredient
6 tablespoons (3 ounces) very cold butter, cut into 12 pieces Ask a question about this ingredient
1 cup (225 ml) buttermilk Ask a question about this ingredient
1/2 cup (120 grams) fresh ricotta cheese, drained Ask a question about this ingredient
Preheat oven to 400ºF. Grease a 12-cup muffin tin or line with paper liners; set aside.
Ask a question about this stepAdd butternut squash to a small roasting pan, drizzle with a bit of olive oil and season with salt and pepper. Roast for 15 minutes, until tender and lightly golden. Transfer to a dish to cool.
Ask a question about this stepAdd bacon to the pan used for the squash, and bake for 15 minutes, until crisp. Using a slotted spoon, transfer to a paper towel-lined dish to drain until ready to prepare the streusel topping (recipe below).
Ask a question about this stepIn a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the butter pieces and rub together with fingers until pea-sized bits form. Stir in the buttermilk until just combined with the dry ingredients. Gently stir in the ricotta, leaving some "lumps" of cheese. It will be a rather stiff dough-like batter.
Ask a question about this stepEvenly spoon the batter into the prepared muffin tins. Sprinkle tops with an equal amount of streusel topping (see recipe below). Bake for 20 minutes, or until the tops are golden and metal skewer inserted comes out clean. Let cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
Ask a question about this step4 tablespoons (2 ounces) butter, melted Ask a question about this ingredient
1/4 cup (2 ounces) dark brown sugar Ask a question about this ingredient
1/4 teaspoon (1 gram) sea salt Ask a question about this ingredient
1/2 cup (2.5 ounces) flour Ask a question about this ingredient
To prepare the streusel, combine the topping ingredients in a small bowl. Use a fork to mix well. Add the drained bacon from step 1, and stir to mix well; set aside until ready to top muffins.
Ask a question about this stepThese sound great. Would a fresh chevre also work? I guess I'll try it and see!
Oops—the butternut squash gets folded in with the ricotta. Sorry I can't edit the recipe to reflect it since the entry time has passed.
This recipe sounds amazing. Ricotta cheese, roasted butternut squash and bacon -- yum! Just wanted to ask, though, at what stage do you add the squash -- after the cheese?
These muffins look so good! Love all of the flavors & ingredients!
Merrill is a co-founder of food52.
JoanG — Chevre has a sharper flavor compared to the more mild, creamy ricotta. It would be interesting to see if it "plays" well with the bacon.