Butternut Spice Blondies

by jenna on October 8, 2013

butternut blondies-6716

I have been in a serious fall baking mood lately despite the fact that it’s still 75 degrees here…and while I promised not to overload you with pumpkin recipes this season, I never said anything about butternut squash recipes.

Oh, butternut squash. How I love you. I have probably a dozen butternut squash recipes on this site but if you’re looking for a starting place, I highly recommend this curried butternut squash and red lentil soup. I could live off it. LIVE off it, I say!

However, I digress because today I’m talking about my current love affair with these butternut spice blondies and why you need to rush home to make them asap. They taste like spice cake with little flecks of golden chewy butternut squash. I can’t even think of a more perfect fall-inspired afternoon snack! I love them especially because they aren’t overly sweet — just a nice rich, brown sugar sweetness with lots of spice and a touch of coconut oil! Y’all know how much I love my coconut oil.

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You’ll need to shred up some butternut squash for these bad boys. Doesn’t it look like cheddar cheese?! You’ll also need flour {I used all purpose but you can try whole wheat}, brown sugar, eggs, coconut oil, baking powder, salt, vanilla, cinnamon, nutmeg and ground cloves.

Your whole house will smell amazing when you bake these! Note that these aren’t my typical chewy/”fudgy” blondies {if you’re looking for that, try these health bar ones. swoon}. Rather, these are thick and cake-like, and go perfectly with a tall glass of milk or cup of tea. They taste a bit lighter than most, which I really liked.

Let me know if you try them – would love to know what y’all think!

butternut blondies-6714 Butternut Spice Blondies

yields about 12 blondies

adapted from Whole Foods

Print this Recipe!

Ingredients:

1 1/2 cups peeled + grated butternut squash (about half of a small squash)

1 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

2 tsp pure vanilla extract

2 eggs

1 cup packed brown sugar

1/4 cup melted coconut oil

Directions:

Preheat oven to 350 degrees. Spray an 8″ baking pan with nonstick spray {I love the coconut oil spray from Trader Joe’s!} and set aside.

In a large bowl, combine the grated butternut squash, flour, cinnamon, cloves, nutmeg, salt and baking powder. Whisk together well.

In another smaller bowl, whisk together the eggs with the brown sugar, vanilla and melted coconut oil. Add wet ingredients to dry and mix until combined. The batter will be thick.

Spread the blondie batter into your prepared pan and bake for 40 minutes, or until golden. Let cool before slicing into squares.

Time:

45 minutes

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{ 31 comments… read them below or add one }

Danielle October 8, 2013 at 3:10 am

We’re having a warmer than usual fall here in Paris, too! But I’m still cooking/baking as if not :) looking forward to making these once I’ve had enough butternut squash soup.

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Suzanne de Cornelia October 8, 2013 at 3:55 am

I LOVE all-in-one hair conditioner/make-up remover/recipe enhancer…coconut oil. Haven’t tried it as a floor polish/earth saver…but can probably cinch that too. ;)

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Michelle @ A Healthy Mrs October 8, 2013 at 4:20 am

Yum! I’ll definitely be giving these a try!

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Alison @ Daily Moves and Grooves October 8, 2013 at 4:26 am

These look absolutely fabulous!

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Angela @ Eat Spin Run Repeat October 8, 2013 at 4:32 am

Oh the B-nut, how I love thee!! Lately I’ve been eating way more squash than pumpkin because canned pumpkin puree seems to be so hard to find this year. (When I do, I usually buy tons just in case!) These sound awesome, and because they’ve got squash in them, they’re kinda sorta healthy, right? ;) It’s finally starting to feel a little chillier here, so I’m really craving soups these days too. Curry + butternut squash is a match made in heaven! :)

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Jenn from Much to My Delight October 8, 2013 at 4:37 am

How interesting are these? I usually have at least one butternut squash just laying around (I love them! They last foreva!) so I may have to give these little blondies a whirl. Clever idea!

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Lauren @ The Highlands Life October 8, 2013 at 4:45 am

Who would’ve thought? Butternut squash blondies? My husband really can’t stand squash but I wonder if I could fool his with this twist. ????

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Karen October 8, 2013 at 5:26 am

Oh, Jenna! You remind me how I adore your curried squash and red lentil soup…one of my favorite all time recipes that I’d too happily live off of all winter long! These brownies look great too, but my palate definitely leans more toward the savory/spicy and Indian influenced meals and soups always hit the spot during our long, cold Midwestern winters!

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DessertForTwo October 8, 2013 at 5:39 am

oooooh! Yum! I’ve got to try these. I have such a hard time cutting up a butternut squash, but the good news is that one squash will last 2 people a few meals :)

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Jennie @themessybakerblog October 8, 2013 at 6:04 am

I love this creative blondie recipe. I never thought to bake something sweet with butternut squash, but why not? Pinned!

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Luv What You Do October 8, 2013 at 7:54 am

I love baking with butternut squash. I usually cook it and puree it. What a great idea to grate it like zucchini bread. I’ll have to try these!

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erin @hooleywithaz October 8, 2013 at 8:05 am

i have been so into the gourds lately! (sidenote: this is hilarious. nsfw language, but hilarious. i read it every fall. http://ow.ly/pBZyw)

this looks perfect for maybe a sunday morning treat after church, to be enjoyed with coffee and your loved one.

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Azi October 8, 2013 at 8:24 am

Hi Jenna! I’m azi and I just started following ur blog ..like.. since yesterday and i love it! I read more than 10 of ur blog posts per day, and that’s not good for a student with exams coming up soon. haha. How do you do it?? You get people hooked up just like that!

Now, I wish I can find your book here, in Malaysia. I would love to get it at once! :)

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Caroline L. October 8, 2013 at 8:50 am

Delicious! A couple years ago I was backreading through your entire archive, and one of the things I remember most was your obsession with butternut and acorn squash :) Glad to see nothing’s changed!

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Laura October 8, 2013 at 9:17 am

Sounds delicious and I would never have thought to add squash to something like this-yum! If I don’t use coconut oil, can I use another oil?

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jenna October 8, 2013 at 9:28 am

Yep, or melted butter!

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Megan October 8, 2013 at 10:25 am

Yum, I’m obsessed with butternut squash right now! I made your beef and butternut squash stew last week — as always, it was delicious!

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Elise Caira October 8, 2013 at 10:33 am

Never have seen this recipe before, definitly going to try this (even with my awful baking skills!)

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dishing up the dirt October 8, 2013 at 10:37 am

We just harvested all of our butternut squash at our farm. This is the first treat I am going to make! Thanks for the recipe!

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Averie @ Averie Cooks October 8, 2013 at 11:15 am

Ive made pumpkin blondies and squash bread – but never squash blondies. Fun idea and I love baking with squash and pumpkin b/c it adds so much moisture and softness!

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Ellie October 8, 2013 at 11:59 am

Darn it, I looked at your website again right before lunch.
Bad idea, now I’m hungry.

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joelle (on a pink typewriter) October 8, 2013 at 1:12 pm

YUM! Such a fun idea for blondies.

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Laura October 8, 2013 at 1:18 pm

Sounds delicious! This reminds me of sweet potato pie, in the sense that it’s a spin on the pumpkin craze. Variety is nice haha.

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allie @ the apothecary bee October 8, 2013 at 1:23 pm

hi jenna! first-time commenter, long-time admirer here. :) let me just say i *love* butternut squash in desserts. i have been thinking about making shortbread bars with butternut squash, bourbon, maple syrup, and pecans lately – am i crazy or do you think those flavors will work nicely together?

cheers!

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Katrina @ Warm Vanilla Sugar October 8, 2013 at 2:57 pm

I love the idea of a blondie that isn’t overly sweet. These look fabulous!

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Emma B. October 8, 2013 at 3:58 pm

These are going to the top of my to-bake list! Can’t wait!

I just made butternut soup last night (and roasted the extra squash). Quick and simple: chicken stock + cubed butternut squash + rosemary + thyme, boil until begins to soften, add rice, boil until both are almost done, then add several handfuls of fresh spinach, cook until wilted. Serve. Fall….yum.

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Laura @ Lauras Baking Talent October 8, 2013 at 4:22 pm

What a fun idea to use Butternut squash. I bet these are yummy :)

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Mary-Clay @ Cooking with the King October 8, 2013 at 6:12 pm

You. Are kidding. Me. I love butternut squash, and these blondies look fantastic! I, personally, am a bigger fan of the blonde variety than the brunette. I can’t wait to make them.

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Amelia @Eating Made Easy October 9, 2013 at 12:51 pm

This is such a wonderful idea. Blondies with squash?! Can’t wait to give this recipe a whirl!

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Emily @ Life on Food October 10, 2013 at 9:45 am

I am just getting into the Fall baking now. Butternut squash for the first time this week with coconut milk and maple syrup. So amazing! These bars look great.

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Jenn October 27, 2013 at 8:35 am

Made these last night and they were delicious! I loved how light and fluffy they turned out. Thanks for anther great recipe :)

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