It is definitely fall around here. The leaves are slowly dropping. I’ve given the chickens free run of the garden. And we’ve been eating pumpkin for a couple of weeks now.
Ahh. October is the best month of the year. It’s so pretty and I’m finally finished with the majority of the preserving work. I can relax. I can sew. I can read more stories to the kids. And now when I’m in the kitchen, I’m baking a pie or rolling out pasta instead of loading the canner full of jars again. The other day it was homemade egg rolls and these butternut squash bars.
My littlest brother was here for the day and we needed something tasty to complete lunch. So I handed him a spatula and we whipped up this dessert.
These bars are so moist. Lots of pumpkin flavor with a light vanilla glaze. Almost as good as pumpkin whoopie pies. Definitely easier to make, though.
The original recipe used a half-sheet pan but I have to cut it in half and use a quarter sheet or else we gorge ourselves. It’s pretty sad. But that means they are tasty, right?!
Butternut Squash Bars
Adapted from Simply in Season, page 219
1 cup butternut squash (or pumpkin) puree
slightly heaped 1/2 cup sugar
6 T peanut oil
1 t vanilla
1/4 t salt
3/4 cup sprouted whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
Beat together the squash, sugar, oil, eggs, vanilla, and salt. In a separate bowl, stir together the flours, baking powder, baking soda, and cinnamon. Combine the two mixtures and pour into a greased quarter-sheet pan (or 9 x 13 pan). Bake at 350 for about 25 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan before drizzling with the glaze and cutting into squares.
1/2 – 3/4 cup powdered sugar
1 t butter
1/4 t vanilla
Mix 1/2 cup powdered sugar, butter, vanilla, and enough milk to make a thin glaze. If it seems too runny, add more sugar. Too thick, add more milk. Drizzle over the cooled bars.
Yield: 12 bars