Description
Roasted Butternut Squash Maple Bars are a delicious and wholesome treat perfect for enjoying a fall-inspired dessert. These bars combine the natural sweetness and smooth texture of roasted butternut squash with warm spices and rich maple syrup for a moist, flavorful bite. Topped with a luscious maple glaze and optional crunchy nuts, they make an ideal snack or dessert for any occasion.
Ingredients
Scale
Main Ingredients
- 200g (1 cup) roasted butternut squash, mashed
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 2 large eggs
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 60ml (1/4 cup) pure maple syrup
- 50g (1/2 cup) chopped pecans or walnuts (optional)
Maple Glaze
- 60ml (1/4 cup) maple syrup
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the butternut squash: Wash the butternut squash, cut it in half, and scoop out all the seeds from the cavity to get it ready for roasting.
- Roast the butternut squash: Place the squash halves cut-side down on a baking sheet and roast in a preheated oven at 200°C (400°F) for 30 to 40 minutes until the flesh is tender and can be easily mashed.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the leavening and spices.
- Cream butter and sugar: In a separate large bowl, cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy, incorporating air for a better texture in the bars.
- Add eggs and wet ingredients: Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the mashed roasted butternut squash and 60 ml (1/4 cup) of pure maple syrup to add moisture and natural sweetness.
- Combine wet and dry mixtures: Gradually fold the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter. Optionally, fold in the chopped pecans or walnuts for added crunch and flavor.
- Bake the bars: Spread the batter evenly into a prepared baking pan lined with parchment paper or greased. Bake in the preheated oven at 200°C (400°F) for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Allow the bars to cool completely in the pan. While cooling, prepare the maple glaze by combining 60 ml (1/4 cup) maple syrup with 2 tablespoons of melted unsalted butter. Drizzle this glaze evenly over the cooled bars before slicing and serving.
Notes
- For best results, use fresh butternut squash roasted at the specified temperature for optimal sweetness and texture.
- The optional nuts can be omitted to keep the bars nut-free or substituted with seeds for allergy considerations.
- Ensure the bars cool completely before glazing to prevent the glaze from melting and running off.
- The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make these bars vegan, substitute butter with a plant-based alternative and replace eggs with flax eggs.
