I’ve recently found myself with a plethora of butternut squash from my Uncle’s garden. Most often, I cook my squash very simply by roasting them in the oven with a little salt and pepper and olive oil or butter. I almost always have a little bit left over, so I decided to concoct this recipe. It’s very similar to using pumpkin in your baked goods, but with a slight difference in taste.
These bars won’t last long before they are gobbled up. So, if your feeding a larger crowd, this recipe easily doubles to fit a 9 in. x 13 in. pan.
Butternut Chocolate Chip Cake Bars
2 Tb. Coconut oil + extra for greasing pan
1/2 c. Butternut squash, cooked & mashed
1/4 c. Evaporated cane sugar
1/4 c. Brown sugar
1/2 tsp. Vanilla or Anise Extract
1 1/4 c. Brown rice flour
1/2 tsp. Baking soda
1/2 tsp. Xanthan gum
1/4 tsp. Sea salt
1/2 c. Chocolate chips
1/4 c. Walnuts, toasted
Preheat oven to 350 F.
Lightly coat 8 inch x 8 inch baking pan with coconut oil.
In medium mixing bowl, cream coconut oil, squash, sugars, vanilla, and egg.
Sift in flour, baking soda, xanthan gum and salt. Combine well.
Stir in chocolate chips and walnuts.
Pour batter into pan and bake 25 – 30 minutes or until golden brown and passes the toothpick test.