Friday, October 26, 2012

Cookie Friday: Butternut Squash Bars



Baking soothes my soul.  The process of measuring and mixing, becomes a meditation for me, bringing me back to center.  After a crazy week, I love when I can create something for our family to enjoy as we come back together for the weekend.

These bars have been a big hit with our family.  Originally made with pumpkin, we adapted this to use up some leftover butternut squash.  While it's technically a cookie, I think it's light enough for breakfast.

Butternut Squash Bars 
(adapted from Better Homes and Gardens' recipe found here)

Preheat Oven to 350 degrees.  Gather ingredients, and grease a 9 x 13 in. pan.  We like coconut oil to prevent sticking. 

1/2 cup softened butter
2/3 cup stevia-sugar blend, or 1 1/3 cups sugar
1 cup butternut squash, mashed (Pumpkin is okay, but you'll thank me if you use the squash)
2 eggs
1/2 cup sour cream or yogurt
2 tsp. vanilla extract

Blend these ingredients until they are just mixed.  

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4  teaspoon baking soda
1/4 teaspoon salt
1 teaspoon allspice
1/4 teaspoon cloves

Mix all dry ingredients in a bowl with a fork.  Add to wet ingredients 1 cup at a time, adding the next cup after the first is incorporated.  After all are mixed in well, transfer the batter into your prepared pan.  Bake at 350 for 25 minutes, or until a toothpick in the middle comes out clean. Cool completely before adding frosting. 

Frosting 

1/2 cup butter
4 cups powdered sugar
milk

In a sauce pan, brown butter.   Remove from heat, and stir in powdered sugar.  Add milk by tablespoon until desired consistency is reached,  Spread over bars before cutting. 

Enjoy, and let me know if you try these.  You'll be going back to the store for another butternut squash as soon as you've polished off the pan!

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