Butternut Squash Brownies

These brownies are incredibly soft and creamy, a result of the roasted butternut squash included! It's fun to get creative with vegetables and incorporating them into some of your favorite sweets to boost the nutritional density. These are gluten free, grain free, plant-based and have no added sugars, only sweetened by fruit!

Yields: 12-16 small brownies

Time: 20-25 minutes (does not include roasting time for squash)

Ingredients:

2/3 cup roasted butternut squash

1/2 ripe banana (use full banana if you like it sweeter)

1/4 cup almond butter (or any nut butter)

2 tbsp milk of choice (I used coconut milk)

1/2 cup almond flour 

1 tsp baking powder

1 tsp sea salt

2 tbsp dark chocolate chips 

Directions:

1. Preheat oven to 350 degrees. Lightly oil a small 8x10 baking pan
2. In a food processor, blend squash and banana until creamy
3. Transfer to a large mixing bowl, add remaining ingredients (except sea salt) and stir until batter forms
4. Pour batter into pan and sprinkle with sea salt and chocolate chips
5. Bake for 15-20 minutes or until edges are browned and inside is soft but cooked through
6. These can be store at room temperature or in the fridge for about a week.
7. Enjoy!