Butternut Squash Brownies

Butternut Squash Brownies Recipe

Who would have thought that butternut squash could be the base for such a delicious and moist brownie.  We adapted this unique recipe from Imperfect Produce, our weekly farmers market delivery box.  This is such an easy recipe & it can be made using ONE bowl - meaning...super easy clean-up!  Healthy, gluten-free, & low glycemic.  Make a batch for the entire family and don't forget to use our cinnamon sugar


  • ¾ c butternut squash* purée (or sub your favorite winter squash). You must roast the butternut squash before you puree (purée recipe below) 

  • 1 c nut butter - we used cashew butter, but almond, sunflower seed or peanut butter would work 

  • ⅓ c coconut nectar (this is a substitute for maple syrup which has a much lower sugar content) but you can use maple syrup too!  

  • ¼ c + 2 Tbsp almond flour (or your GF flour of choice)

  • ¼ c + 2 Tsbp cocoa powder or Old Salt Merchants Cocoa Sugar 

  • Heaping ½ c mini chocolate chips* + more for the top (optional).  We use Lily's as they are sugar free and delicious 

  • 1/2 cup chopped walnuts (if you like nuts)


  • Preheat oven to 350F and spray a muffin tin with nonstick cooking spray (or line with muffin liners).

  • In a large mixing bowl, combine butternut squash purée, nut butter, coconut nectar or maple syrup, almond flour, and cacao powder or Old Salt Merchants cocoa sugar and stir until well combined.

  • Fold in chocolate chips and walnuts

  • Using a large spoon, divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top here (optional).

  • Bake in the oven for 20 minutes, until butternut brownies are firm to the touch and lightly browned around edges.

  • Remove from the oven and allow to cool before removing from the muffin tin.

  • Refrigerate leftover brownies in an airtight container for 5-7 days.

*How to roast winter squash:

    • Preheat oven to 400 degrees F

    • Scrub the exterior of the squash with a brush under running water and dry

    • Halve the squash down the center and remove all seeds and pulp with a spoon

    • Rub the interior with a bit of avocado oil, cinnamon sugar and bake face down for 30-60 minutes, depending on squash size 

    • Watch squash closely after the 30 minute mark

    • Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe) and lightly salt with our Vanilla Bean Salt 

  • You can also make these brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.

  • These brownies freeze beautifully!