Butternut Squash Brownies (Gluten Free, Paleo)

These butternut squash brownies are made with pureed squash, almond flour and dark chocolate. They're super fudgy, easy to make and you can't taste the squash - promise! This squash brownie recipe is gluten free, grain free, dairy free and paleo friendly.

Who would have thought that squash tastes good in brownies? Well, I guess if pumpkin can belong in a brownie recipe then it's not far fetched to add butternut squash 😉

Anyway, these paleo butternut squash brownies are mouthwatering delicious! They're fudgy and moist - not dry at all. They are also easy to make, gluten free, grain free and paleo friendly.

This easy squash brownie recipe is one for the books. It's kid approved too!

Ingredients in Squash Brownies

Just a few gluten free, dairy free ingredients are needed to make these healthy squash brownies.

• pureed squash: I steamed butternut squash, then pureed it in a food processor. You may also use canned squash puree or puree another squash variety such as kabocha or acorn squash (remove skin for these varieties)
• eggs: this recipe has not been tested without eggs or an egg alternative
• avocado oil: or olive oil
• vanilla extract
• coconut sugar: or any granulated sugar
• almond flour: tigernut flour may be used to make nut free squash brownies
• cocoa powder
• salt
• dark chocolate: I used 85% dark chocolate chunks, but recommend any chocolate with a cocoa content between 60-85%

How to Puree Butternut Squash

Pureeing your own butternut squash is super easy.

First, wash the squash, then cut it in half length-wise. You do not need to peel skin if using butternut squash (since the skin will become tender after steaming).

Remove the seeds from the base and cut the squash into cubes.

Place the squash in a steamer pot and steam until the squash skin is tender (about 30 minutes).

Cool the squash to room temperature, then place it in a food processor or high powered blender. Blend the squash until it's a smooth, consistent texture; it will look like baby food.

You can use the squash puree right away to make brownies, or store it in a sealed, air-tight container in the fridge.

If you have leftover squash puree, make my rosemary butternut squash bread, another batch of brownies or use it in soups, pancakes or waffles. You can also substitute squash puree for pumpkin puree in any recipe.

How to Make Butternut Squash Brownies

Now that you've got your pureed squash, it's time to make these gluten free squash brownies!

First preheat your oven to 350 degrees F. Line an 8" x 8" square baking dish with parchment paper and set aside.

Place the dark chocolate in a small sauce pan. Melt the chocolate on the stove top, over low heat. Once fully melted, turn off the heat and make the batter.

In a medium-sized mixing bowl, combine squash puree, eggs, avocado oil, coconut sugar and vanilla. Whisk until smooth.

Then, add in the almond flour, cocoa powder and salt. Whisk until smooth.

Using a spatula, stir in the melted chocolate (it should be warm but not hot) until combined.

Pour the squash brownie batter into the lined baking dish.

Then, place the brownies in the oven and bake at 350 degrees for 35-40 minutes.

After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish.

These brownies cut best after chilling in the fridge overnight.

How to Store Squash Brownies

These paleo squash brownies are best stored in the fridge up to one week. Either cover the baking dish in bees wax wrap or plastic wrap, or place the brownies in a sealed, air-tight container.

For longer storage, cut and store in a sealed ziplock bag in the freezer, up to one month.

FAQ

More Paleo Squash Recipes

• Rosemary Butternut Squash Bread
• Paleo Squash Pancakes
• Delicata Squash, Brussels & Bacon
• Air Fryer Delicata Squash

Enjoy!

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