Thursday, October 28, 2010

Winter Squash (pumpkin) Bars

I brought these into work today and they were gone before lunch. They make a VERY moist crumb. Absolutely delicious and a good way to use of leftover canned pumpkin which is exactly what I used it for! This is from the "Fall" section of my new cookbook, Simply In Season. I made a half recipe, but I will post the full.

As the title is Winter SQUASH Bars, I am very interested in trying to make it with a different kind of squash, I wonder if the flavor will change at all. Has anyone every done that? Have you used a butternut or acorn squash in place of pumpkin for a dessert recipe?

Winter Squash Bars
Yields 24 "bars" when cut in bar form. I just left it in the pan and scooped it out.

Preheat oven to 350 F.

2 cups winter squash or pumpkin
3/4 cup oil
1 1/2 cups sugar (WOA, that's a lot of sugar, I cut it down a bit..)
4 eggs
1 tsp vanilla
1/2 tsp salt
Beat together in a mixing bowl all of the above ingredients

1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Sift all of the above into a separate bowl. Mix the wet in with the drive. Don't overmix. Pour into a lightly greased 11x17 inch jelly roll pan (or whatever fits/is the equivalent that you have). Bake in preheated over for 25-30 mins.

Mine baked for about 15 mins longer at least.

1 comment:

scmom (Barbara) said...

I made Pumpkin Bread recently with some mashed butternut. I couldn't tell the difference. Depending on the variety of squash it might be more runny, but no more so than applesauce.