To make the butternut squash purée:

1. Preheat the oven at 400 F/ 220 C. Cut the edges of the squash,cut it in half,remove the seeds.Line aluminum foil on a sheet pan. Place the squash,cut sides facing up,add the 2 tablespoons of butter,1/4 cup of the brown sugar and a little bit of cinnamon. Cover with foil and bake for hour to hour and a half. It all depends the size of the squash. When is done,remove it from the oven,melt it cool down and with a tablespoon scrape it and purée it in a food processor.

Muffins

1. Preheat the oven at 350 F/180C.
2. In a small bowl,put the dry ingredients,including the spices and orange zest.
3. In another medium bowl,beat with a hand mixer the eggs,the applesauce,the melted butter,the vanilla and almond extract and the remaining brown sugar,at medium speed For two to three minutes.
4. Add the dry ingredients to the egg mixture And beat till all the ingredients are well incorporated.
5. Grease a muffin tin and pour the mixture. Fill 2/3 of the muffin tin.
6. Bake for 18-25 minutes,until there are golden brown and when you sink a toothpick comes clean.