Wash squash, peel and trim ends, and cut into 1-inch slices. Cook in a small amount of water for 15 to 20 minutes. Drain well and puree in blender. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside. Combine dry ingredients in a large bowl. Make a well in center of mixture. Add squash to dry ingredients, stirring only until moist. Spoon into greased muffin tins, filling 3/4 full. Bake at 375 degrees for 20 minutes or until toothpick inserted in center of muffin comes out clean.