I have been working on a new article for Chickpea Magazine featuring butternut squash as the main ingredient. I have been cooking up a storm creating squash recipes for breakfast, lunch, dinner and dessert!
Here is one that didn’t make it into the article but is a great way to use butternut squash as a healthy alternative to oil. And I am using turbinado (raw) sugar in an effort to use the least processed ingredients in my cooking.
These brownies are rich, fudge-y and perfectly delicious. No one would know there was squash inside!
1 scant cup whole wheat pastry flour
1 cup vegan sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 cup plant milk
1/2 cup butternut squash puree *
1 teaspoon vanilla extract
1 cup vegan chocolate chips
* Peel, deseed and cube a butternut squash. Place in a pot and cover with water. Bring to a boil and then reduce to a simmer. Cover and cook for 15 minutes until easily pierced with a fork. A butternut squash will yield 3 to 4 cups of puree so save the rest for other recipes.
Preheat the oven to 350.
Make the flax egg and set aside.
Combine the flour, sugar, cocoa powder, baking powder and salt in a big bowl. Add the flax egg, vegan milk, squash, vanilla extract and mix well. Add the chips and mix to combine.
Pour into a brownie pan and cook for 25 to 30 minutes or until a toothpick comes out clean. Cut into squares. Enjoy!