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Image credit Cindy Trisler, Mudluscious Pottery & Gardens

If you’ve ever had the pleasure to become acquainted with the illustrious Candy Roaster Squash, you’ll know them as giant and famously sweet heirlooms. If you’ve not yet been introduced, you’re in for a treat!

A renowned member of the Slow Food Ark of Taste, the Candy Roaster Squash is native to North Carolina, developed by the Cherokee in the 1800’s. The Candy Roaster expresses a range of size and color, but is typically a light pink, yellow and blue oblong football that can weigh up to 250lbs. Candy Roasters are a thick-skinned winter squash, grown in the summer and harvested in autumn for winter storage, and they develop a deeper and sweeter flavor after “curing” in storage. You can find them ready to prepare at your local farmer’s market this time of year.

Here’s a recipe from Cindy Trisler of Mudluscious Pottery & Gardens in Mars Hill, NC (See below the recipe for step-by-step videos of the preparation process) :


1 dozen

Set oven at 400 F. and preheat

Melt 1/2 C. coconut oil (plus a little extra if you are using it to grease the muffin tin)

Grease your muffin tin with butter or coconut oil

Combine in large bowl:

  • 1 C. thick rolled oats
  • 2/3 C. milk mixed with 1 egg
  • 3/4 C. raisins
  • 1/2 C. sugar
  • 1 C. squash

Combine in small bowl:

  • 1 C. all purpose white flour
  • 1/2 C. #85 Carolina Grounds pastry flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg

Add dry ingredients and melted oil to large bowl with wet ingredients. Stir until barely mixed. Don’t over stir.

Spoon batter into muffin tin and sprinkle a tiny bit (1/4 teaspoon?) of coarse turbinado sugar on top of each muffin.

Bake for about 30 minutes or until golden brown and “set.”

If you want to make mini muffins, instructions are almost identical. You need 3 mini muffin tins since the recipe makes 3 dozen minis. Reduce the temperature to 375 F. and bake for about 15 minutes. Also chop the raisins for the minis using a big chef knife on a cutting board.

Elliot Rhodes

Author: Elliot Rhodes

Elliot Rhodes is the Communications & Marketing Director for OGS. A graduate of Appalachian State University with a Bachelor’s in Social Work, she coordinated High Country CSA in Boone, NC for three years while working in database administration, web development and on various small farms. In Asheville she completed the Tech Talent South Code Bootcamp and worked as web developer & I.T. generalist for Sow True Seed, immersed in programming as well as organic food production & seed saving, before joining OGS. Elliot is passionate about the power of technology to facilitate resiliency and increase access to sustainable solutions.

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