Description
These Roasted Butternut Squash and Maple Blondies offer a moist and flavorful twist on classic blondies, combining the natural sweetness and creaminess of roasted butternut squash with rich maple syrup and warm cinnamon. Perfect as a wholesome dessert or snack, these blondies are enhanced with crunchy walnuts for added texture.
Ingredients
Scale
Squash Puree
- 1 cup butternut squash, roasted and pureed
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chopped walnuts
Instructions
- Roast the Butternut Squash: Preheat your oven to 350°F (175°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30 to 40 minutes or until tender when pierced with a fork. Allow to cool, then scoop out the flesh and puree it until smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the roasted butternut squash puree, packed brown sugar, maple syrup, eggs, and vanilla extract. Whisk the ingredients together until smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated to avoid overmixing.
- Add Walnuts: Fold in the chopped walnuts evenly throughout the batter, ensuring distribution without overworking the batter.
- Bake the Blondies: Pour the batter into a prepared baking pan, spreading it out evenly. Bake in the preheated oven at 350°F (175°C) for 25 to 30 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the blondies from the oven and let them cool completely in the pan before slicing and serving to allow them to set properly.
Notes
- Roasting the butternut squash enhances its natural sweetness and gives the blondies a richer flavor.
- You can substitute walnuts for pecans if preferred, or omit nuts for a nut-free version.
- Ensure not to overmix the batter to keep the blondies tender.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan version, replace eggs with flax eggs and use maple syrup or another vegan sweetener.
