Skip to main content

Maple Squash Gems

I am a huge fan of B. Dylan Hollis. I discovered him on social media during the pandemic and just could not get enough. He worked his way through vintage cookbooks and made some of the craziest recipes I'd never heard of before.

Since that time, he's turned those adventures into a cookbook called Baking Yesteryear, The Best Recipes from the 1900s to the 1980s. When it came time to make my selection for this year's National Cookbook Month post there was really no contest, I had to use his. 

I marked so many recipes to try but the one that called out to me first was the Maple Squash Gems. "What's a gem?" you ask? Well, in Mr. Hollis' words, "It's dead people talk for a muffin." Unfortunately, I do not have a fancy vintage gem pan so had to make do with my trusty Wilton muffin pan.

I couldn't get over to the farm so I had to order some butternut squash cubes through my grocery pickup. I almost cheated and bought the already mashed but you want some of the water that you boil the squash in for the recipe so I got the cubes.  

I'm going to give my standard spiel about maple syrup. Use the real thing.  Pancake syrup is not the same.  It's not even close. Syrup used to be letter graded but now it's on a descriptive scale by color and we personally like the amber level.

The original calls for raisins, which I omitted. They'd probably be amazing with some dried cranberries or blueberries but I just went plain this time. I also sprinkled the tops with some raw sugar before baking. Maple sugar would be nice as well.

Though I always do the straight cut down the middle when I want to show pictures of the muffin's texture, I much prefer to eat them with the tops cut off horizontally. These had beautiful cratered crunchy tops!

These were a hit and I've got lots of other recipes in the book marked to try. Thanks so much to the other bloggers joining me to celebrate #NationalCookbookMonth! Be sure to check out their recipes using the links down below. 

Maple Squash Gems

Maple Squash Gems
Yield: 10
Author: Jolene's Recipe Journal


  • 1 cup peeled butternut squash
  • 1/2 cup water, reserved from drained squash
  • 2 Tablespoons butter, melted
  • 1/2 cup maple syrup
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 2 large eggs, well beaten
  • 1 cup raisins (optional)


  1. Heat oven to 350. Line a 12 cup muffin tin with paper liners or coat with nonstick cooking spray.
  2. Add squash to small pot and cover with water. Bring water to a boil and then boil approximately 15 minutes, until fork tender. Drain squash, reserving 1/2c of water.
  3. Mash squash and transfer 1 cup to mixing bowl. Add reserved squash water, melted butter and maple syrup. Let cool slightly.
  4. In a bowl combine flour, salt, cinnamon and baking powder.
  5. Add beaten eggs to squash mixture, combining well. Add flour mixture and stir until no dry flour remains but do not overmix. Add raisins, if desired.
  6. Fill muffin cups 3/4 full. Bake for 25 to 30 minutes or until the center tests clean.
  7. Cool in pan for 2 minutes and then turn out onto a wire rack to cool completely.


Source: Baking Yesteryear, B. Dylan Hollis

Other recipes you may enjoy:

squash, maple
Muffins, snacks, vegetables

  • Pig Skin Potatoes by A Little Fish in the Kitchen
  • Southern Sweet Pickle Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Maple Squash Gems by Jolene's Recipe Journal
  • Sourdough Poppyseed Rolls by Karen's Kitchen Stories
  • Pumpkin Sweet Batter Bread by Our Good Life
  • Ruby Negroni by Palatable Pastime
  • Rice Pilaf (Rice, Milanaise Style) by That Recipe

  • Comments

    Karen said…
    What a fun cookbook! I'm not familiar with him and now I'm totally intrigued. This event is going to be expensive for me, lol!
    I think I might have to try making these with fresh pumpkin...especially since I bought one the other day and don'd have any plans for it yet. These look so good!
    Anonymous said…
    This is the first I've heard of him, but I'm going to look him up. It doe sounds like an entertaining show :) These muffins are definitely gems, yum!!

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

    Strawberry Pizzelles

    Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f