This year we enjoyed an abundant crop of butternut squash. Since my husband is diabetic, I am always looking for a good recipe for a sweet treat without the sugar. I adapted my sister Dianna's pumpkin bar recipe by using squash, deleting the spices, and adding cocoa. If you do not need to watch your sugar intake, simply substitute sugar for the Stevia.
2 cups Baking Stevia
1 cup of your favorite oil (I have used vegetable, coconut and olive oil with the same success.)
2 cups cooked pureed butternut squash. (You could substitute canned pumpkin. I cook my squash whole in my Instant Pot for 25 minutes. Let the pressure fall, then remove the squash and cut it in half. Scoop out the seeds, then scoop out the flesh from the skin. It is usually so soft, I just stir it a little bit to make it a smooth consistency.)
Add:
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
4 tbs. cocoa powder
2 cups all-purpose flour
Mix well and pour into a greased 9x13 pan. Sprinkle with sugar-free chocolate chips. You could also add nuts if you prefer. Bake at 325 degrees for 20 minutes or until done. Store in refrigerator, or these also freeze well. We like to eat them with a scoop of Breyer's Carb Smart ice cream on top. Moist and delicious, chocolate squash bars are my husband's favorite no-sugar-added treat.
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