I was off from work the entire week of Thanksgiving. As a result, I decided to do a bunch of baking and make different treats. I have a bunch of butternut squash from my CSA box that needs to be used. So I thought perhaps chocolate squash brownies might be a good option. After all I’ve made chocolate beet cupcakes before and they were super moist and delicious. So I started an internet search and found a recipe from Food & Wine. One issue with the recipe was the fact it required unsweetened chocolate which I didn’t have on hand. So I substituted cocoa powder and oil. I also really like having nuts in my brownies so I added those. Below is my edited recipe
- 1/2 medium butternut squash (1 1/2 pounds)—halved and seeded
- 5 ounces unsweetened chocolate
- 2 sticks unsalted butter, cut into tablespoons
- 1 cup unsweetened cocoa<
- 4 large eggs
- 2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 cup of chopped walnuts
- Cook the butternut squash in oven at 350 for 1 hour. Flip squash 30 minute in.
- Line a 9-by-13-inch baking pan with parchment paper; spray the paper.
- In a large bowl, beat the eggs with the sugar, vanilla and salt at medium speed, until pale and thick, about 2 minutes. Beat in the cocoa, oil, and the squash.
- At low speed, beat in the flour and baking powder. Add chopped nuts and beat.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
The final product was moist cake-like brownies that were super rich and a big hit with my family.