Inspiration from Meghan

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Butternut Squash Brownies


I swear to my mismatched stripey socks that if I see another root vegetable recipe or some creative concoction of squash I am going to throw my spatula out the window and light my aprons on fire. I done with winter cooking. Done I say. DONE! Are you listening???

It is time to bring in some spring. I am ready for the first harvests. I want some new kale, I want some wild leeks, I want Spring earth mother lovers. Spring.

This is where my man would look at me and say, "Why stress over what you can't change". Or even more annoying, when I am pouting like a school girl who's knee highs won't stay up, he'll say "Use this as an exercise". Well I won't goodness darnnit. I won't.

So to soothe my soul because the boob-like shape of buttrnut squash no longer amuses me the way it did when it was fresh and new back in the fall, I decided to make one last ditch ever to find some love in my heart for this cancer fighting, immune boosting, fibre-tastic fruit that everyone thinks is a vegetable and turn it into something we all know and love.

Without further ado, I present to you, Butternut Squash Brownies. Make them now, love me tomorrow, and hate me the day after when you have devoured the entire tray.

Butternut Squash Ooo-eee Goo-eee Brownies
3 ounces (or about 1 bar) Unsweetened Chocolate
1 Tbs Coconut Oil
1/2 cup butternut squash, steamed and pureed
1/4 cup raw honey
1/2 cup sucanut
1/4 cup cocoa powder
2 tsp vanilla extract
3/4 cup apple sauce
1/4 cup water
3/4 cup Brown rice flour
3/4 tsp baking powder
1/2 tsp salt
  • Preheat the oven to 350
  • Coat and 8 inch square pan with coconut oil and powder with flour.
  • Melt the chocolate and coconut oil over low heat.
  • Combine squash, sucanut, honey, cocoa powder, vanilla and apple sauce. I used my blender, food processor would work well too.
  • Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.
  • Transfer ingredients to a bowl and mix in the flour, baking powder and sea salt.
  • Add water if needed for desired consistency.
  • Pour  batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
  • Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
  • Cool completely in the pan on a wire rack.

Question Of The Day: What seasonal treat has you jonesing for some spring time action?


27 Responses to “Butternut Squash Brownies”

  1. Karen said…
    Fantastic recipe Meghan! I've been using this one for 4 years. It's the best. I've tried countless others and they don't compare! I have tried reducing the sugar by eliminating the sucant. I also use cold brewed coffee for the water and adjust the apple sauce to 1/4 cup depending on the batter. Love it! They freeze amazing! And I've also tried using half brown rice flour and half tapicoa with success (I was cleaning out the pantry). Keep up the great work Meghan!

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