Butternut Squash Brownies: They're Impressive (Really)

When I met up with Valerie back in September, we reminisced about the chocolate zucchini blog party we co-sponsored earlier that month. I suggested that perhaps butternut squash and chocolate could be mixed in a recipe; she suggested that perhaps I was insane.

A fair suggestion. I thus abandoned my plan for making butternut squash brownies, until Thursday, when in a conversation with somebody who may or may not be trying to impress, it was suggested that I should, in fact, try to make butternut squash brownies.

(Some people will take this as an opportunity to question whether or not this person is who they think it is, and before obnoxious commentary can ensue, the answer is “yes.”)

So here we go. Combining two unlikely ingredients into delicious, spicy brownies with a slightly cakier texture than my normal brownies.

Butternut Squash Brownies

5 tablespoons butter

4 ounces bittersweet chocolate

1 ½ cups butternut squash puree (see below)

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup flour

Butternut squash puree

2 cups peeled and cubed butternut squash

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 tablespoon butter, melted

2 tablespoons maple syrup

To make the butternut squash puree, toss butternut squash, butter, maple syrup, salt, cinnamon, and nutmeg. Roast at 400° F for 35-40 minutes, or until soft, stirring every 10 minutes. Run through a food processor.

Melt butter and chocolate together over low heat, set aside to cool slightly. Mix sugars and butternut squash puree, then add chocolate-butter mixture. Add eggs one at a time, then add cinnamon, nutmeg, vanilla, and salt. Gently stir in flour until just incorporated, pour into an 8”x8” pan lined with parchment paper. Bake at 350° F for 30-35 minutes.

Then use them to impress anybody and everybody.

Have you ever made brownies with squash in them?