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. Crystal said…
    These sound absolutely fantastic! And I am so with you... I am ready for spring & summery veggies and fruits! I miss the farmer's market too, so bring on spring, I'm ready!! :)
  2. Can't wait until Lent is over to give this recipe a go!
  3. Nerissa said…
    I made these today as a special easter treat for myself and the kids - wow! they are so amazing! thanks!
  4. @Motulakowski said…
    I squashed my brownies... you should try it: everybody's doing it via @meghantelpner
  5. tina said…
    These look ridiculously great, can't wait! Could I substitute raw cacao powder for the 3 oz unsweetened chocolate? I know I can use it for the cocoa powder but I am wondering about the unsweetened chocolate bar since they are different consistencies. Thanks!
  6. [...] set to work, inspired by Meghan’s recipe for butternut squash brownies I salivated over on the [...]
  7. jenn said…
    I just found this recipe and made these delicious! Love you're creativity!
    • Meghan Telpner said…
      I'm so glad they worked for you. Definitely a personal fave.
  8. jenn chambers said…
    Can I use Quinoa flower?
  9. […] I first made these years and years ago for a test pilot for a show where I was to make three amazing things using butternut squash. These brownies were a keeper, and are now a favourite! GET THE RECIPE […]
  10. Question: ever tried freezing these?? Seems like they should be ok - but just thought I'd ask if anyone's tried it! TIA

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