Let's talk about butternut squash; The brownies kind

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    It’s winter squash season! One of my favorite winter squashes is butternut squash because they can be used for a lot of things and they make things delicious! Butternut squash is packed in nutrients, as they contain a lot of vitamins A and C, along with B6, magnesium, folate, potassium, fiber, and some calcium and iron. Now here’s the tricky part: when the squash is cooked in too much water, the water-soluble vitamins, a.k.a. the C and B vitamins, will be lost. However, cooking butternut squash will increase the absorption of beta-carotene, or vitamin A, in our body. So there’s the pros and cons of cooking this beautiful vegetable.

    I have sweet tooth and I need to make some treats for myself once in a while. Before butternut squash season is going away, I want to share one of my favorite brownie recipes. Yes, you read that right! Brownies! I made these brownies for the 2020 Nutritious and Delicious event, which has a squash theme. Each vendor was challenged to use any type of squash and turn it into a delicious meal. I had to go with the brownie route because uhh, who doesn’t love brownies? So here’s my double chocolate butternut squash brownies recipe! Give it a try and let me know what you think!

              Prep time: 15 minutes

              Cook time: 25 minutes

              Total time: 40 minutes

Ingredients:

  • 1 cup butternut squash 
  • Water to boil or cook the squash 
  • 2 eggs 
  • 1 tsp vanilla 
  • 3/4 cup demerara sugar 
  • 2/3 cup flour 
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1 cup chocolate chips, plus more for the top (semi sweet or milk) 
  • Non-stick cooking spray

Directions:

  • Wash, peel, and cut butternut squash into 1-inch cubes. Add squash and water in microwave safe bowl and microwave for 3 minutes. Stir and microwave again for another 2 minutes. 
    • **To cook squash on the stove top, bring water to boil in a large pot, add squash, and boil for 10 minutes. Test to see if the squash is done by poking it with a knife. Continue boiling for 2-3 more minutes if the squash is not done 
    • ***To roast the squash, halve and remove the seeds from your squash. Lay the halves cut side up on a baking sheet. Brush the squash with olive oil and bake at 350 degrees F for 75 minutes, until tender. Scoop the flesh to a mixing bowl and mash them. 
  • Transfer squash to a food processor and blend until smooth. Hand mash using a fork if food processor is not available 
  • Preheat oven to 350 degrees and spray 8x8 pan with non-stick cooking spray 
  • In a separate bowl, mix the pureed squash, eggs, vanilla, and demerara sugar with a large spoon. Add the dry ingredients and mix again. Stir in chocolate chips 
  • Pour the batter into the prepared pan and sprinkle a few more chocolate chips on top. Bake for 25-30 minutes 
  • Allow the brownies to cool in the pan for 5-10 minutes before pulling them out to cut.

Click here for the downloadable recipe

 

-SP

https://www.bestfoodfacts.org/raw-cooked-veggies-nutrients-2/#:~:text=Are%20nutrients%20lost%20when%20butternut,be%20transferred%20instead%20of%20lost

https://www.wellplated.com/mashed-butternut-squash/


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