Butternut squash muffins...the recipe!

From Inside the lens

Butternut Squash muffins
Ingredients
14oz butternut squash, skin on, deseeded, roughly chopped
2 1/4C light brown sugar
4 large eggs
pinch of sea (or other coarse) salt
2 1/2 all purpose flour
2 tsp baking powder
handful of walnuts, chopped (optional)
1 tsp ground cinnamon
3/4 C extra virgin olive oil

Preheat oven to 350 degrees. Line muffin tins with paper cups.
Whiz the squash in a food processor until very finely chopped; transfer to mixing bowl. Add sugar and crack in the eggs; beat slightly. Add remaining ingredients and beat until well mixed, scraping down the sides of the bowl when necessary. Everything should be just combined, so don't overmix.
Fill the muffin cups with batter (about 2/3 full. I used a small scoop). Bake 20-25 minutes. Test with a toothpick; if it comes out clean, they're done! If the toothpick is sticky, bake a few minutes longer. Transfer to wire rack to cool.

Frosty Topping
Ingredients
1 clementine (or orange), zested
1 lemon, zested
1/2 lemon, juiced
1/2 C sour cream
2 Tbsp powdered sugar
1 vanilla bean, split lengthwise and seeds scraped out (or use 1tsp vanilla extract)

Place most of the clementine zest, all of the lemon zest, and the lemon juice in a small bowl. Add the sour cream, powdered sugar, and vanilla; mix well. Taste and adjust as you like. Store in fridge until muffins have cooled. Spoon onto muffins, or dip cooled muffins into the topping.

Enjoy!! Oh, and you remember how I said that the dipping part was the second best thing about these muffins? Eating them is the best thing about these muffins!  And I want you all to know that "whiz" is apparently an official culinary term.  I took the class at a culinary school and the recipe was printed on official culinary school paper, ergo it is a culinary term.  :)