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Butternut Brownies from The Everyday Squash Cook

Squash: nutritious, delicious and versatile. Here's proof. 

Butternut Brownies

It's October, which means pumpkins and squash, and in their new book, The Everyday Squash Cook, Rob Firing, and Ivy and Kerry Knight show that squash is so much more than jack o'lanterns and pumpkin pie. Squash is as nutritious a it can be delicious, and it's also deliciously versatile. Here's proof: a recipe for Butternut Brownies (yum). 


Butternut Brownies 

It might sound strange, but adding butternut squash is the key to absolutely scrumptious brownies. The delicate squash flavour is overshadowed by the chocolate, but you won’t believe the difference its presence makes to these moist and rich brownies.

Makes 16 brownies

1½ cups diced (¼ to ½ inch) butternut squash

6 tablespoons butter

6 ounces semisweet chocolate, chopped

¼ cup unsweetened cocoa powder

¾ cups all-purpose flour

½ teaspoon kosher salt

¼ teaspoon baking powder

1 cup granulated sugar

2 eggs

2 teaspoons pure vanilla extract

The Everyday Squash Cook

Preheat the oven to 350°F. Grease an 8-inch square baking pan or line it with parchment paper, allowing a few inches to hang over each side. Butter the parchment paper (if using) and set pan aside.

Bring a saucepan filled with enough water to cover squash to a rolling boil, then add squash and cook for 6 to 10 minutes, or until tender. Drain well and set aside.

In a double boiler over medium-high heat, combine the butter, chocolate and cocoa powder, stirring constantly until smooth. Remove from heat and set aside.

In a separate bowl, whisk together the flour, salt and baking powder.

In a mixing bowl, cream together the sugar, eggs and vanilla. Add the chocolate mixture and mix until combined. Add the flour mixture and mix until well blended. Fold in the squash.

Pour the batter into the prepared pan. Bake in preheated oven for 35 to 40 minutes or until a toothpick poked in the centre comes out clean (a little melted chocolate is fine!). Remove from the oven and cool in the pan for about 15 minutes.

Grab the ends of the parchment paper and lift the slab from the pan. Place on a wire rack to cool completely before cutting into squares.

Recipe from: The Everyday Squash Cook by Rob Firing, Ivy Knight & Kerry Knight © 2014. Photography © Reena Newman. Published by HarperCollins Canada. All rights reserved.

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