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This recipe is one of the desserts that gets the most positive comments from Menu Mailer users. While it does not contain a lot of veggie, it has a nice amount considering the total volume of the recipe. The squash and peanut butter combine to provide the structure for the blondie so this recipe does not have any flour.
It is moist and flavorful blondie, but very few people can place that the flavor is squash puree. The peanut butter covers the flavor beautifully and the texture is perfect. I’ve had a lot of moms thank me for this recipe, especially those whose children refuse squash. After trying this with multiple nut butters, we like it with Sunnut butter best.
From the Menu Mailer
1 cup peanut butter or sunflower seed butter, smooth or chunky
½ cup honey (or 1/4 cup rapadura plus cream or coconut milk to make 1/2 cup)
½ tsp baking soda
½ cup butternut or winter squash puree
Preheat oven to 350 degrees. Grease an 8×8 square pan and set aside.
In a bowl, beat the egg with a whisk and then add the peanut butter and honey. Beat until smooth. Add the baking soda and squash and whisk until mixed. Pour into pan and bake 25-30 minutes, or until a toothpick inserted near the center comes out clean.
You can increase the sweetener if your family hasn’t weaned down on their sugar intake yet.
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