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    Home » Paleo

    Butternut Squash Brownies (Gluten Free, Paleo)

    Published: Nov 5, 2021 · by Katie

    Jump to Recipe·Print Recipe

    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.

    Healthy butternut squash brownies.

    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!

    Bite of a squash brownie to show the fudgy texture.

    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%
    Ingredients in butternut squash brownies.

    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.

    how to make squash puree

    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.

    squash brownie batter

    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.

    Chilled and cut brownies.
    butternut squash brownies topped with ice cream and a honey fudge sauce

    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

    Can I use any type of squash in these squash brownies?

    Yes, any squash variety will work for this recipe. I kept the skin on since the skin of butternut squash is tender after steaming. However, many squash varieties have a tough skin so I recommend peeling it off after steaming.

    Can I substitute pumpkin puree for pureed squash?

    Yes, pumpkin puree may be used instead of squash.

    Can this brownie recipe be made nut free?

    To make these brownies nut free, substitute the almond flour for tigernut flour.

    Can these butternut squash brownies be made without eggs?

    No, I don't recommend this recipe without eggs.

    Can I freeze brownies?

    Yes, cut the brownies to desired size and then place in a sealed container or baggie in the freezer. They will last well up to one month.

    Can I make these squash brownies keto?

    Yes! To make these keto butternut squash brownies, simply swap the coconut sugar for a sugar free sweetener (like monk fruit) and be sure to use keto chocolate chips.

    More Paleo Squash Recipes

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

    Enjoy!

    Print
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    Butternut Squash Brownies (Gluten Free, Paleo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: 8" x 8" pan
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    Description

    Healthy butternut squash brownies that are deliciously fudgy, easy to make and kid approved.  Paleo, gluten free and dairy free.


    Ingredients

    Scale
    • ½ cup pureed butternut squash (125g)*
    • ½ cup coconut sugar (77g)
    • 2 large eggs
    • ¼ cup avocado oil
    • 1 tsp vanilla extract
    • ½ cup blanched almond flour (45g)
    • 2 Tbsp cocoa powder (11g)
    • ¼ tsp salt
    • 5 oz dark chocolate (about 1 cup)


    Instructions

    1. Preheat oven to 350 degrees F.  Line an 8" x 8" baking dish with parchment paper and set aside.
    2. Place the dark chocolate in a small sauce pan.  Melt on the stove top, over low heat.  Once fully melted, turn off heat.
    3. In a medium-sized mixing bowl, whisk together squash puree, coconut sugar, eggs, avocado oil, and vanilla.
    4. Add in almond flour, cocoa powder and salt.  Whisk until smooth.
    5. Using a spatula, mix in the melted dark chocolate.
    6. Pour batter into the lined baking dish and use a spatula to spread batter to the edges of the pan.
    7. Place the brownies in the oven and bake at 350 degrees for 35-40 minutes.
    8. Remove from oven and cool in baking dish to room temperature.  Brownies cut best after chilling in the fridge overnight.
    9. Store in a sealed container in the fridge, up to one week.  Or in the freezer up to one month.

    Notes

    For best results, measure ingredients by weight (when given).

    *I steamed butternut squash in a steamer pot and then pureed it in a food processor.  You can also used canned squash puree or pumpkin puree.  Any squash variety should work.

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    Pinterest image for butternut squash brownies.
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    Comments

    1. Katie

      November 08, 2021 at 4:40 am

      These squash brownies are super fudgy and you can't taste the squash. My whole family loved them! We hope you do too.

      Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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