Butternut Squash Brownies

As you know I’ve been in possession of a wealth of butternut squash. I started with four: Papa Bear, Mama Bear, Big Brother Bear, and Baby Bear. Today all that is left is Baby Bear. We made the rest into all kinds of yumminess, including but not limited to, squash cake, squash muffins, squash pie, squash soup, squash cinnamon rolls and Butternut Squash Brownies.

I’ve made these brownies three times so far and they are a hit. While the texture is not quite the same as my regular recipe, the flavor is rich and the inside moist. I imagine that you could use pumpkin puree instead, but I’ve not tested it that way. I am, after all, rich is squash.

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  1. I have a friend who uses baby food veggies to get extra nutrients into her kiddos… I’ve tried it and it works! Into pancakes, muffins, etc. I’m thinking it would work great in this recipe too. Bookmarking to try this soon!!

  2. I have never heard of butternut squash in brownies. I happen to love butternut squash (and most squash).

    I’m totally confused by your comments about bears? Here, the only one left is momma bear, but I’m assuming you’re talking about something completely different than I am.

  3. That looks really good! I made chocolate zucchini cake last summer from a huge zucchini that got away from me in the garden. It was also very moist and tasty so I can well imagine that squash would also be good in baked goods.

  4. I’m excited to try the recipe! I’m linking it to my post today on what to do with winter squash. I’d love to see your other squash recipes as well. We have a ton of it right now.

  5. This is my kind of brownie recipe! Yum.

  6. Haha, love it! What a creative use for butternut squash.

  7. Yum! I’ve got a bunch of pureed squash in the freezer, I know what I’m making before the kids get home!

  8. Me thinks this is AWESOME!! Great job! 🙂 I definitely plan to utilize this recipe! Thanks!

  9. i’m going to have to try this. thanks for sharing the recipe.

    also loved how in lifeasmom you shared the details of one of your days.! i think you & your family accomplish more than you realize. ((hugs))

  10. Do you think I could use acorn squash? I have a bunch pureed in the freezer

    • I have no idea. I have three acorn squash that I have no idea what to do with! LOL

      • @Jessica,

        Yes, acorn squash is a GREAT substitute for pumpkin. We like to slice, scoop seeds, roast in a pan with a little water. At the end of roasting top with butter, salt & brown sugar. Serve in 1/2 shells or scoop and mash. I wish I could say my boys love it, but they are weird and don’t. I served it to my Russian neighbors once and I saw them coming from the market the following week with a bunch of acorn squash, so it must be good for adults 🙂

      • My absolute favorite thing to do with acorn squash is to stuff it. I add a mixture of sausage (I usually make mine from ground pork), spinach, red peppers diced, sautéed mirepoix, day old baguette, and a slash of chicken broth. Mix in a little bit of parmesan cheese and grate some on top. Bake it into parbaked squashes until brown. Delish!
        My favorite butternut squash recipe is quite simple and I use it for a quick no fuss supper night. Roast your squash cut up with some olive oil salt and pepper. Then when tender toss with fresh ravioli or tortilini and mix with it some sage, and pasta cooking liquid and parmesan cheese. Delightful!

  11. Looks good!

  12. Thank you! I still have 11 cups of pumpkin/squash purree in my freezer and we’re getting a bit pumpkined out. As much as I love my pumpkin bread (and pancakes, and scones….) it’s the wrong time of year for the pumpkin flavor. I’ll have to try these brownies today!

  13. I tried this tonight with canned pumpkin and dark chocolate chips. It was delicious! Very rich and chocolatey. I’ll have to try it with some butternut squash next time.

  14. Great idea.. I have been working on getting more orange veggies in our diet. Last night I made homemade spaghetti sauce (about 3-4 quarts) and put in about a cup of butternut squash puree. It was delicious and sweet and everyone thought is was about the best batch yet….They never knew it was there. Next time I will increase the amount!

  15. I had to add 1/4 cup oil to this…it was way too dry as a batter, I just didn’t think it would be a very moist brownie. I added the oil (I could’ve done applesauce too, I was just not thinking about it) and these are tasty and moist.

    • Hmmm…. ours were almost too moist. I wonder if there is a difference in butternut squash puree. Did you use homemade or canned?

  16. Just baked a double batch of this awesome recipe!!! Thank you, I made extra baby food and didn’t have enough ice cube trays to freeze it all. These are my new go to brownie!!!

  17. I just made a batch of these. When I tasted the batter, I was worried that it might be too sweet. However, sweetness was right on. I would try cutting back to 3/4 cup if I were to make it again, just to see if I could be a smidge healthier. The one downside to this treat is a personal preference. These brownies are cakelike and I prefer a fudgy brownie. I would consider making these again!

  18. I just baked these for dessert tonight. The kids think I’m super mum! And it was great having them guess the secret ingredient. The fact they said beet root first made me smile – I like to bake and the kids are getting used to veggies in cakes!
    Baking the squash in the oven whole is genius, so easy.
    My only 🙁 was the chocolate chips. We can’t get semi sweet here in the UK and I was saving my last bag of Ghiradelli for cookies. I caved in thinking it was worth it. And I’m so pleased I did.
    Plus we’re coming to Cal at Easter 🙂

  19. Success! My story? Leftover butternut puree in the fridge + desire for brownies. One internet search later = just the right recipe to suit my needs. I lucked into super-sweet squash, so I reduced the sugar by almost half (between a 1/2 and 2/3 cup instead of the full cup it called for, and I recommend you do this as well, depending on whether your squash tastes sweet or no). I’m not usually a recipe-follower, but this time I pretty much walked the straight and narrow. My only mods were the sugar (1/2-2/3 cup instead), the pans (1 regular bread loaf pan plus 1 kid-sized bread loaf pan), and the cooking spray, which I never have. I used butter to grease the pans, and voila! Delicious, moist *and* cakey brownies, ready in record-time. About 15 minutes flat. Thanks,! 🙂

  20. I am always looking to cook nutritiously. What is the nutritional value of this recipe?

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