No Sugar Added Chocolate Butternut Squash Bars

 

    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. 

Mix: 

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.

Beth's Soft Sugar Cookies

“Your mother is a saint.” I have made this statement often to Beth's children over the years. She would shake her head and say, “Oh, no I’m not!” if she heard me, but I believe it is true. A mother of six children, grandmother of two, and friend of many, it is difficult to find a nicer person. I have been blessed to have her as my friend for more years than I want to count, but I would estimate somewhere around 40 years. Our children grew up together, and Beth and I cheered them on from the stands at baseball and basketball games. Our sons still golf together, and our daughters are friends as well. Sometimes when we were at her house, she stirred up a batch of these easy, soft, cake-like sugar cookies. I also baked them often when the kids were growing up. They are not overly sweet – just enough to satisfy the urge for dessert. These cookies are never better than when they are still warm from the oven.

Beth’s Soft Sugar Cookies

1 cup sugar
¾ cup shortening or butter
1 teaspoon baking soda dissolved in milk
½ cup milk
½ teaspoon salt
1 egg
2 ½ cups flour
Mix in the order given. Drop by teaspoons on a greased cookie sheet. Bake at 350 degrees. Sprinkle with sugar when you take them out of the oven.