2 C Butternut Squash, cubed
1/2 C Nut Butter of Choice
1/2 C Unsweetened Cacao
1 tsp Vanilla Extract
1 C Date/coconut/cane sugar
1/3 Cup Oat Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 C Dark Chocolate Chips
Preheat the oven to 425F. Roast the butternut squash in the oven drizzled with a little oil and sprinkled with salt. Roast the squash for about 25-30 minutes until soft and golden. Next, add the nut butter, cacao powder, vanilla and sugar to a food processor or blender. When the butternut squash is done roasting, add that to the food processor and blend until smooth. Reduce the oven temperature to 350F. In a large bowl, whisk together the oat flour, baking powder, cinnamon, and dark chocolate chips. Add the blended butternut squash mixture to the flour mixture and stir together to create the brownie “batter”. Spread the batter into a parchment-lined 8x8 square baking pan. Bake for 35-40 minutes. Allow the brownies to cool before slicing. Store covered on your counter for up to 3 days. You may refrigerate as well. Recipe based on Food 52