I promise your family won’t realize there’s squash in these brownies! I realize that it is a little early for winter squash to be coming in for all areas of the US, but this recipe was requested over on the CTF Facebook page. When the squash come in, I cook up the ones that aren’t a variety that keep well and store them in the freezer. I make this as a quick and healthy snack year-round using the frozen puree.
Nut Butter Brownies
From the Menu Mailer, Volume 1 Week 30
1 cup nut butter, smooth or chunky
½ cup honey
½ tsp baking soda
½ cup butternut or other winter squash puree, thawed if using frozen
Preheat oven to 350 degrees. Grease an 8×8 square pan and set aside.
In a bowl, beat the egg with a whisk and then add the peanut butter and honey. Beat until smooth. Add the baking soda and squash and whisk until mixed. Pour into pan and bake 25-30 minutes, or until a toothpick inserted near the center comes out clean.
You can increase the sweetener if your family hasn’t weaned down on their sugar intake yet.
If you’d like to make your own puree instead of buying boxed, cut a butternut squash in half and scoop out the seeds. Place cut-side down in a greased roasting pan or 9×13 and pour in a little water. Bake at 350 degrees until tender. Cool, cut off skin and puree in a food processor.
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.