A Season For Squash

By Charlotte Fisher.

Fall is upon us and I think we all know what that means: pumpkin everything.

But let’s not be closed minded, people. There are plenty of other squash varieties, like the Delicata Squash, a type of winter squash that is often used as a substitute for pumpkin, that could use some love too.

With that in mind, I chose to make something sweet this week starring Delicata Squash and juicy Asian Pears courtesy of the Intervale Food Hub. 

I give to you the Whole-Wheat “Squa-pear” Muffin, a sweet muffin with a subtle hint of cinnamon. These make 14-16 muffins.



  • 2 cups whole wheat flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 1/2 cups Asian Pear, diced
  • 1 cup shredded Delicata Squash - to shred the squash, slice the squash in half and scoop out the seeds. Then use a fork to scrap along the inside and loosen up with shreds. You can then use a spoon to scoop out the flesh. 
  • Cooking spray


  1. Preheat oven to 325. Thoroughly grease a muffin pan. 
  2. Mix all the dry ingredients together (except the sugar) in a medium bowl. 
  3. In another bowl, beat the eggs. Add the sugar and vegetable oil and mix until fully combined, then mix in the shredded squash.
  4. In three additions, add the flour mixture to the wet ingredients mixing to fully incorporate before adding more of the dry mix.
  5. Once fully incorporated, add the chopped pears and mix until just combined. 
  6. Divide batter into muffin pan.
  7. Bake for 25-30 minutes, or until toothpick comes out of the center of the muffins clean.
  8. Serve with a dollop of butter and enjoy!

Charlotte Fisher is a senior nutrition and food science major at the University of Vermont, and a member of our College Fall 2016 season. You can follow her as she makes delicious meals using our Vermont Vegetable package here on our blog, or at her blog, The College Cheapskate.