Description
These Roasted Butternut Squash and Maple Blondies are a delightful twist on classic blondies, featuring the natural sweetness and moist texture of roasted butternut squash combined with rich maple syrup and warm cinnamon. Perfect as a wholesome dessert or snack, they offer a unique seasonal flavor with a satisfying crunch from walnuts.
Ingredients
Scale
Butternut Squash
- 1 cup butternut squash, roasted and pureed
- 1 cup butternut squash, roasted and pureed (for batter)
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts
Wet Ingredients
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Roast the Butternut Squash: Preheat your oven to 350°F (175°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until tender. Allow it to cool, then puree the roasted squash until smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the butternut squash puree, brown sugar, maple syrup, eggs, and vanilla extract. Use a whisk to blend these ingredients until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of the leavening agent and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon just until all ingredients are combined. Avoid over mixing to keep the blondies tender. Fold in the chopped walnuts carefully.
- Bake the Blondies: Pour the batter into a prepared baking pan (greased or lined with parchment paper). Bake at 350°F (175°C) for 25-30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. Let the blondies cool before cutting and serving.
Notes
- Ensure the butternut squash is fully roasted and pureed smoothly for best texture.
- Toasting the walnuts before folding them in can add extra depth of flavor.
- Use parchment paper to line your baking pan for easier removal of blondies.
- Store leftover blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a nut-free option, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
