Recipe: Winter Squash Bars

We’re evangelists for the use of winter squash over canned pumpkin. For one, the “pumpkin” that comes in a can is actually not the pumpkin you would imagine, it’s from a squash called a neck squash, which is similar to a butternut squash. Also, who knows how long that “pumpkin” has been in a can. Using winter squash in place of canned pumpkin means your dish will be stronger-flavored, sweeter, and just as moist.

We love these autumnal bars. We usually use roasted butternut squash but you could use any type of squash. A kabocha type squash should be steamed rather than roasted though for this recipe to keep it moist.

Ingredients

• 2 cups flour

• 2 1/2 cups sugar

• 2 tsp baking powder

• 1 tsp baking sugar

• 1 tsp cinnamon

• 1/8 tsp salt

• 1/2 tsp nutmeg

• 1/4 tsp ginger

• 4 eggs

• 2 cups puréed squash

• 1 cup canola oil (we often substitute this for 1 cup of applesauce)

Combine flour, sugar, baking soda, baking powder, spices and salt. In separate bowl, mix eggs, puréed squash, and oil (or applesauce). Combine dry and wet ingredients until mixed and pour into greased 9x13 pan. Bake at 350 degrees F for 50 minutes or until toothpick comes out clean. If desired, spread cream cheese frosting on cooled bars - recipe below

Cream Cheese Frosting

• 3 oz cream cheese softened

• 2 cups powder sugar

• 1 tsp vanilla

• 6 TBSP butter, softened

• 1 TBSP milk

Beat ingredients for frosting until smooth. Frost on cooled bars.