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.
Recipe: Butternut Squash Brownies
Ingredients
- 1/2 cup butternut squash puree
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 2/3 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°. Grease an 8-inch square pan with nonstick spray.
- In a large mixing bowl combine the puree, eggs, and vanilla. Stir in the sugar and combine well.
- Add the flour, cocoa, baking powder, salt, and cinnamon. Stir well to blend.
- Stir in the chocolate chips.
- Spoon the batter into the prepared pan and bake for 25 to 30 minutes or until baked through.
- Cool on a rack before serving.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
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{ 15 comments… read them below or add one }
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!!
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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.
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Jennifer Reply:
February 8th, 2012 at 6:28 am
@ter@waaoms, She’s referring to her butternut squashes. They were so big that she named them after the Three Bears.
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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.
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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.
http://healthyfamilycookin.blogspot.com/2012/02/what-to-do-with-winter-squash.html
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This is my kind of brownie recipe! Yum.
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Haha, love it! What a creative use for butternut squash.
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Yum! I’ve got a bunch of pureed squash in the freezer, I know what I’m making before the kids get home!
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Me thinks this is AWESOME!! Great job!
I definitely plan to utilize this recipe! Thanks!
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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. busy.so.busy! i think you & your family accomplish more than you realize. ((hugs))
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Do you think I could use acorn squash? I have a bunch pureed in the freezer
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Jessica Reply:
February 8th, 2012 at 8:29 pm
I have no idea. I have three acorn squash that I have no idea what to do with! LOL
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Alison Reply:
February 9th, 2012 at 5:00 am
@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
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The Felted Pear Reply:
February 9th, 2012 at 7:27 pm
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!
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Looks good!
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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!
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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.
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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!
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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.
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Jessica Reply:
February 27th, 2012 at 12:30 pm
Hmmm…. ours were almost too moist. I wonder if there is a difference in butternut squash puree. Did you use homemade or canned?
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