1. Place squash in a steamer and steam until very tender, about 15 minutes. Set aside to cool.

2. Preheat oven to 350 degrees. Spray a 12-cup muffin pan with vegetable cooking spray or line with paper liners.

3. In a large bowl, mix together both flours, baking powder, baking soda, cinnamon, allspice, and salt.

4. Place cooled squash, chickpeas, applesauce, milk, oil, ginger, vanilla, and 1/2 cup of the dates in a blender or food processor and blend until smooth, about 1 minute. Add this puree to dry ingredients and mix gently untilall the flour has been incorporated. If the mixture is too dry, add asmall amount of additional milk. Batter should be thick but wet. Fold inremaining 1/2 cup dates.

5. Divide mixture among prepared muffin cups. Top each with a walnut half. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes. Let cool in pan 5 to 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, September - October 2012