Typically, when I roast butternut squash for dinner we always seem to have a frustrating amount left over…it’s not enough for both of us to enjoy again and it’s maybe too much for only one serving. The answer my friends is in this recipe! By using leftover squash in these brownies you not only prevent food from going to waste (“What was that congealed grey lump leaking from a tupperware in the back of my fridge?”), but you also add a boost of vitamins and nutrients to your rich, chocolately dessert. Since I’m planning to do a post in the future dedicated to the wonders of butternut squash, I’ll simply list a few key health benefits found in butternut squash: Beta-carotene, Vitamins A,C, B6, K and B2…as well as omega-3’s and polysaccharides, which may have insulin-regulating properties.
The result was a cake-like brownie that really let the dark chocolate notes shine. By adding the chocolate chips, you also get little bursts of even more intense chocolate flavor every so often. No one was able to guess that squash was hidden inside, suggesting that this may be a great way to boost your picky eater’s vegetable intake.
I hope you enjoy this recipe and thanks again to “Cook to Love” for your creative recipe.
Have a great weekend!!
- ¼ cup coconut flour
- ½ cup almond flour
- 5 tbsp cocoa powder
- ¼ tsp baking soda
- pinch of salt
- ½ cup almond milk (or any preferred milk; coconut, soy, cow)
- ½ leftover butternut squash puree
- 2 tbsp raw honey
- 1 tbsp coconut oil
- 1 tsp vanilla
- ¼ cup chocolate chips
- As an after though, I think adding cinnamon would be great, both for it’s insulin-regulating properties, and also because it would play off the cocoa and the squash well…
- Preheat oven to 350°F and grease a 9-inch square pan
- Sift together the dry ingredients in a large bowl
- Into a smaller bowl combine the almond milk, butternut squash puree, honey, coconut oil and vanilla extract
- Whisk together wet ingredients
- Add the wet ingredient to the dry and stir until combined
- If the batter seems dry, which tends to happen when using coconut flour, add more almond milk a little at a time (I probably added another ¼ cup, bringing the total volume to ¾ cup)
- Bake for ~30 minutes, until toothpick comes out clean
- Makes 12 brownies
- Tip 1: If your leftover butternut squash is still in chunks, use a food processor or potato masher to puree the vegetable until smooth (if you’re having trouble getting a perfectly smooth consistency, stir in some of the almond milk to aid in the break down)
- Tip 2: I typically melt my coconut oil, which makes it easier to measure and helps to incorporate the honey completely into your mixture
- Tip 3: These brownies are only lightly sweetened, so feel free to add more honey or other sweetener if you prefer a sweeter treat
Nutritional info (1 serving): 79 calories, 8g carb, 5g fat, 2g protein, 2g fiber (NOT TOO BAD FOR DESSERT!!!)
Butternut squash info: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63