Improvising again. When my mom left us a huge tub of cooked butternut squash I needed to do something interesting with it besides eating it for lunch and dinner every day. I found a sweet potato brownie recipe on Pinterest and figured it’s close enough.

Here is my Butternut Squash Brownie:

INGREDIENTS

1 ripe avocado
1 cup cooked butternut squash roughly mashed
3 small really soft persimmons OR 1 cup unsweetened applesauce
15 dates, rehydrated
1 tsp pure vanilla extract
2 eggs
½ cup flour
½ cup cocoa powder
½ tsp sea salt
1 tsp baking soda
½ cup walnuts
½ cup semisweet chocolate chips

INSTRUCTIONS

1. Preheat your oven to 375F. Spray a 9” square baking pan with cooking spray OR line pan with parchment paper, leaving enough extra to extend over the sides.
2. In the bowl of
   your food processor, combine avocado, butternut squash, skinned persimmons (OR unsweetened applesauce), dates, vanilla and eggs and process until smooth and creamy.
3. In a large bowl, mix together with a whisk the flour, cocoa powder, salt and baking soda.
4. Add sweet potato mixture and mix with a rubber spatula until well combined.
5. Fold in walnuts and chocolate chips then transfer to your prepared pan. Spread batter evenly and bake for approximately 35 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
6. Cool until they reach room temperature. Cut into squares.