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Anna, Teacher, writer, biologist
Category: General
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Id love to have a muffin recipe for a giant acorn squash and

Resolved Question:

I'd love to have a muffin recipe for a giant acorn squash and a recipe for a milk/creme free, soup.
Submitted: 5 years ago.
Category: General
Expert:  Anna replied 5 years ago.

Some additional information will help me to answer your question.

Concerning the soup recipe, do you want it to contain the acorn squash, too? If not, what ingredients would you like it to contain?

Thank you.

Customer: replied 5 years ago.

Hi Anna,
Thanks for the response, actually, I am now told this to be a kind of pumpkin... it isn't round, but has a short neck & wide bottom or base. So, I'd like to make this a gluten free, milk/creme free recipe for muffins & another recipe to make a pie for Thanksgiving with a few spices. The most important thing is gluten free & milk free. The recipe doesn't have to be fancy, nor sweet, just wholesome.
Expert:  Anna replied 5 years ago.
Thank you for getting back to me. Acorn squash is a type of winter squash, and so are pumpkins. All the winter squash are related and taste similar. That means recipes that call for any of them are interchangeable. The other ingredients you'll need are available in health food stores. Here's a recipe for muffins:

Preheat he oven to 350*F.

You'll need:

1/2 cup potato starch
1/4 cup sorghum flour
1/4 cup cornmeal
1 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/8 tsp. sea salt
2 1/2 Tbsp. flax seed meal
3-4 Tbsp. water
2 small/medium ripe bananas
3/4 cup mashed acorn squash
1/4 cup vegetable oil (canola, grapeseed, etc.)

  1. In a large bowl, whisk together the flours, baking powder, spice, and sea salt. Set aside.
  2. In another bowl, stir together the flax seed meal and 3 Tbsp. of water. Let sit for 2-3 minutes. Whisk in the bananas, acorn squash, and oil.
  3. Stir together the wet and dry ingredients. Add a bit more water if needed.
  4. Spray or grease muffin tins, fill 3/4 full and bake 20 minutes.

Pumpkin (or squash) Pie

You'll need:

gluten free pie crust mix (available at natural food stores)
3/4 cup sugar
1/2 tsp Salt
1 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger
2 large whole eggs
2 cups cooked pumpkin
3 cups sweetened Coconut Milk

1. Prepare pie crust according to the package directions. Roll it out and fit it into a glass pie pan.

2. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.

3. Beat eggs in a large bowl. Stir in the canned pumpkin and sugar/spice mix.

4. Gradually stir in coconut milk.

5. Pour mix into pie shell.

6. Bake in pre- heated 425 degree oven for 15 minutes.
Reduce temperature to 350 degrees, and bake 50-60 minutes or until filling separates from crust at the edge. Cool for 2 hours.

I hope these help. If you need anything else, just let me know by clicking on REPLY. Have a Happy Thanksgiving!


(If you find my answer helpful, please click on the green ACCEPT button. Thank you.)

Edited by MsAM on 11/19/2010 at 4:51 AM EST
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