It all started when I wanted to bake something to celebrate Autumn’s arrival. Around this time of the year, the bakers and the weekend-bakers bring out the big guns to prepare delicious cakes, cupcakes, and cookies with all the pumpkin and spooky themes. Some are pieces of art but, for the common human being, I wanted to do something simple that could give also a nice visual impact. Since around this time pumpkin is the king, I bought a butternut squash. They make delicious soups, roasts and much more, although I wasn’t feeling to do something savoury with it. I wanted to make muffins! After hours and hours of jumping from a recipe to another, I finally found the one I wanted to make. It was easy, just putting everything together, mixed up and ready to go to the oven. Now, this is my kind of recipe! Although since I’ve seen so many different recipes with different ingredients, I ended up mashing up a couple of them. For the buttercream happened about the same way. I saw many ways but wanted to keep everything simple. I’m not a great baker, so for this one time, I just needed straightforward simple recipes. The original/base muffins recipe is from Jamie Oliver (my go-to recipe search site) and the buttercream one is this. Both are delicious! Although without realising I’m making them my own while changing a bit here and there. Before I forget to tell you. This recipe serves 12 muffins but my mixture got up to 19 and probably has something to do with the size of my tin. For the cupcakes: 400g roasted Butternut Squash 500g of Brown Sugar 320g of All-purpose Flour 4 eggs 2 tsp ground Cinamon 1 tsp ground Nutmeg 170ml of Olive Oil 2 tbsp of grated Ginger Lemon zest Salt For roasting the Squash, I just put it in the oven at 200º and would occasionally poke it with a knife to see if it was soft on the inside. Probably there are more accurate methods as well as timed ones but I just wanted to cook my pumpkin so wasn’t paying much attention to the time. Although on the original recipe you don’t have to roast it. Preparation: Step 1. Preheat the oven to 180º and line your muffin tins with paper cups. Step 2. After the squash is cooked and cooled down enough,...