This recipe came about one winter when I was craving something sweet and happened to have a butternut squash in the pantry as they were in season and abundant. They freeze beautifully for yummy treats whenever your “sweet tooth” kicks in 🙂
1 medium sized butternut squash
1 1/2 cup whole wheat flour
1 cup white chocolate chips
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup coconut oil, melted
1/2 cup coconut sugar or light brown sugar
1/2 cup pure maple syrup
1 tablespoon vanilla extract
Preheat oven to 350°F. Spray an 8-inch square baking pan and set aside. Cut the squash in half and remove the seeds. Place the squash on a baking sheet and spray with cooking spray and a sprinkle of salt. Roast in the oven for 45 minutes or until fork tender. Allow to cool for 15-20 minutes. In the bowl of a food processor, scoop out the flesh of the squash and discard the peeling/hull. Puree in the food processor until smooth. Add the egg, sugar, maple syrup, coconut oil, and vanilla and pulse to combine. Next, add the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Pulse until just combined. Lastly, stir in the white chocolate chips. Place in the prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. You can brush the top with 1 tablespoon of melted butter and one tablespoon of pure maple syrup for a little added indulgence! Add a sprinkle of sliced almonds if you like. Enjoy!
Recipe from aNaturalShift.com
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