Butternut Squares

butternut-squares

We’re getting near the end of our Butternut squash supply for the year and since it’s one of my favorite winter squashes I’m featuring it in one more recipe.  I made this for the recent gathering of local farmers where I learned about Buxton Feed in Banks (I just love saying that!).  Besides, Allison said I should include recipes with more eggs since hens in some part of the US are starting to pick up their laying again now that signs of spring are afoot!  These egg-moistened little cakes make for a simple winter dessert.  Great with a cup of Good Earth tea on a wintery night.

This recipe is inspired by the Winter Squash Bars in Simply in Season, a great cookbook that makes eating seasonally easy.

Directions:

Steam or bake a butternut squash (or pumpkin or most any winter squash) and puree.  Substitute canned pumpkin if you must.

Lightly grease an 11×17 cookie sheet/jelly roll pan and preheat the oven to 350.

Mix together in bowl:

2 c. pureed squash                      4 eggs
1 1/4 c. sugar                                1 tsp. vanilla
3/4 c. canola oil                          1/2 tsp. salt

In a separate small bowl stir to combine:

     2 c. whole wheat flour
     2 tsp. baking powder
     1 tsp. baking soda
     1 tsp. cinnamon
     1/2 tsp. cloves

Add dry to wet ingredients, mix. Pour into pan and bake for 25-30 minutes.

Cool.  Cut and place on serving platter.
Sift powdered sugar over the tops shortly before serving.

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8 Comments

  • This recipe is making the rounds in my circles. So, could they be made into muffins? I have looked for a jelly roll pan for forever and can’t find a good, reasonably priced one, so I’m always finding alternatives. Could I make it in my Le Creuset baking dishes? Is the consistency more cake-like or bar-like?

    • Glad to know this recipe is making the rounds! It’s one that I don’t think looks nearly as good as it tastes–so I was hesitant to put it out there. But it’s yumminess quotient is high! I use a cookie sheet for mine, but a 9×13 pan would work, and make it more cake-like. These squares would likely have a cupcake texture more than a muffin texture–but muffin tins should work, too.

  • These look awesome. I think with a little streusel they would be awesome muffins. Or some cream cheese frosting they would be awesome cupcakes! I may have to work on veganizing the recipe, which shouldn’t be hard since butternut squash is a natural egg replacer. If I get around to it, I’ll post it up and make sure to send all my readers back to the source.

    • I love the idea of you veganizing these–and adding an alternative like streusel topped muffins or cream cheese frosted cupcakes!

  • I made these last night. I got distracted while adding the sugar and added too little, which was wonderful, because it gave me a good excuse to make some browned butter icing and slather it on top. I eat with my friends Deb and Kim every Sunday night, and so I brought this along with me. They ate like teenage boys. When I left, I swear half of these were gone.

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