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:
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
½ cup flour
½ cup cocoa powder
½ tsp sea salt
1 tsp baking soda
½ cup walnuts
½ cup semisweet chocolate chips
- 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.
- 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.
- In a large bowl, mix together with a whisk the flour, cocoa powder, salt and baking soda.
- Add sweet potato mixture and mix with a rubber spatula until well combined.
- 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.
- Cool until they reach room temperature. Cut into squares.