Sunday, November 11, 2012

Butternut Squash Blondies

With Thanksgiving coming up, I have been on the lookout for fun recipes to celebrate fall flavors.  When I came across the idea for Butternut Squash Blondies, I just couldn't resist! I love when recipes are unexpected and exciting and this was perfect! I adapted it slightly from Food Plus Words and the result was amazing! I knew I was going to like it since I adore butternut squash, but even I was surprised at how much I loved it.  I roasted by own butternut squash to make the puree and then got to work on the blondies.  I can't wait to make this again and share it with my family for Thanksgiving!

Butternut Squash Blondies 

Roasted Butternut Squash Puree:
1 butternut squash
1 tbsp olive oil
salt and pepper to taste
2 tsp cinnamon
1/2 tsp ground ginger
2 tbsp brown sugar
1 1/4 cups whole wheat flour
1 tsp baking powder
1/4 tsp ground ginger
1 tbsp (heaping) cinnamon
1/2 tsp nutmeg
1 cup brown sugar
2 eggs
4 tbsp brown butter, cooled
1 1/2 cups butternut squash puree
2 tsp vanilla
1/2 tsp salt
1 cup mixed chocolate chips (I did white chocolate, milk chocolate, and semi-sweet chocolate)
1 cup dried cranberries

1.  Preheat oven to 400.
2. Prepare your butternut squash by peeling it, taking out the seeds, and then cutting it into 1/2 inch cubes.
3.  Toss the chopped squash in a bowl with the olive oil, salt, pepper, cinnamon, ginger, and brown sugar.  Spread the squash out on a baking sheet in a single layer and place in the oven for 15 minutes.  After 15 minutes, stir the squash and roast for another 15.  After 15, stir again, and leave in for a final 15 minutes.
4.  Place the roasted squash in a bowl and mash with a fork or potato masher.  Let cool.  You can do this ahead of time and place in the fridge for a few days, or you can let it cool and use immediately.
5. Reduce the heat of the oven to 350.
6.  In a medium bowl, whisk the flour, baking powder, ginger, cinnamon, and nutmeg.
7.  In a large bowl, beat the brown sugar and eggs until pale in color.  Beat in the brown butter, squash, vanilla, and salt until well combined.  Switch to a spatula and fold in the dry ingredients until just combined.  Stir in the chocolate chips and cranberries.
8. In a lightly greased 13 by 9 inch baking dish, pour the batter.  Bake the blondies for about 30 minutes or until sides are lightly browned and the middle is set.  Let cool.

Enjoy :)

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