Brown sugar butternut squash blondie
Brown sugar butternut squash blondie uses fresh roasted and pureed butternut squash in a delicious and unique way.
I've been sharing plenty of pumpkin recipes, like Baked pumpkin sage mac and cheese and Maple Pumpkin steel cut oat breakfast muffins, however I really haven't been giving butternut squash the attention she deserves!
In this recipe, I roasted my whole butternut squash in brown sugar, pureed it, and used it in the delicious blondie bars. You can totally swap out the butternut squash for pumpkin if you need to. I also used pumpkin spice, Don't forget that you can make your own homemade pumpkin spice from whole spices.
Ingredients
Quantities listed in recipe card
- unsalted butter, room temperature
- packed light or dark brown sugar
- 1 large egg
- pure vanilla extract
- butternut squash puree
- all-purpose flour
- baking soda
- ground cinnamon
- pumpkin pie spice
- freshly ground ginger (optional)
- salt
How to roast a butternut squash
Before we go any further, it's important to note that this recipe uses fresh, homemade butternut squash puree from roasted butternut squash. It is optional, and you can use a can of puree instead, however you will compromise the some of the beautiful flavor.
Preheat oven to 400 degrees F or 204 degrees C. Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender.
Step by step instructions for making brown sugar butternut squash blondies
Start by roasting your butternut squash with brown sugar, see instructions above or in recipe card below.
Next, you'll turn it into a puree by blending your roasted butternut squash in a high power blender or food processor - you'll need one cup. While you do this, reduce your oven temperature to 350 F or 176 C.
Prepare your baking dish by lining it with parchment paper so that some of the paper hangs over each side. Spray parchment paper lightly with non stick spray. Makes for super easy removal!
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the butternut squash puree until combined. The mixture will look curdled.
In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick
Scoop batter into 9x13 inch into baking dish and bake35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Optional variations
- Add some white chocolate chips
- Add some drizzled butterscotch or caramel (like I did, see photo)
- Sprinkle with sea salt
How to store and freeze this recipe
These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve.
Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.
The recipe
Brown sugar butternut squash blondie
Ingredients
- 1 cup 230g unsalted butter, room temperature
- 1 cup 200g packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 228g butternut squash puree
- 2 cups 250g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ tablespoon freshly grated ginger optional
- 2 and ½ teaspoons pumpkin pie spice
- ¾ teaspoon salt
Instructions
- Start prepping for this recipe by roasting your butternut squash.
- Preheat oven to 400 degrees F or 204 degrees C
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Once it's cool enough to handle, turn into a puree. You will need one cup. - Adjust the oven rack to the lower third position and reduce oven temp to 350°F (176°C). Grease or line the bottom and sides of a 9×13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that’s ok.
In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick.
Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares.
