Preparation -
Place paper baking cups in a 12 cup muffin tin. Mix the grated squash, brown sugar and maple syrup together in a medium bowl and let stand for 10 minutes. In a large mixing bowl, mix the flour, baking soda, nutmeg and salt together until well blended. Stir the squash mixture into the flour mixture. Add the milk, egg and canola oil. Stir until the dry ingredients are completely moistened. Spoon the batter into the prepared muffin tin, filling each cup to about two-thirds full. Bake in a preheated oven at 350° for 20 to 25 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.