Squash blondies

Name: Squash blondies
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 1 Hokkaido squashs; 200 g cane sugar; 1 tsp vanilla paste; 160 g white flour; ½ tsp sodium bicarbonate; 100 g butter; 1 egg yolks; ½ tsp lemon juice; 1 ½ tsp cinnamon; ¼ tsp ginger powder; ¼ tsp salt

Total: 20 min. | Active: 20 min.

vegetarian

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Autumn delight with every bite! The sweetness of the squash, delicate spices and wonderfully moist, melt-in-the-mouth texture … These blondies can be whipped up in no time – and using just one bowl! Perfect for a cosy coffee break.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 16 pieces

Squash
1	Hokkaido squash (approx. 800 g)

Batter
200 g	cane sugar
100 g	butter, melted, left to cool
1	egg yolk
1 tsp	vanilla paste
½ tsp	lemon juice
160 g	white flour
½ tsp	sodium bicarbonate
1 ½ tsp	cinnamon
¼ tsp	ginger powder
¼ tsp	salt

How it's done

Squash

Place the squash (whole) on a baking tray lined with baking paper.

To roast

Approx. 1 hr. in the centre of an oven preheated to 210 °C. Remove, allow the squash to cool slightly.

Squash puree

Cut open the squash, remove the seeds, scrape out the flesh, place in a measuring cup. Puree the squash, place 120 g in a bowl. Cover and refrigerate the remainder of the squash puree (see tip).

Batter

Add the sugar to the bowl of squash puree along with all the other ingredients up to and including the lemon juice, mix well. Combine the flour with all the other ingredients up to and including the salt, mix into the squash mixture using a rubber spatula. Transfer the batter to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Take the blondie out of the oven, remove from the tin and leave to cool on a rack. Cut the blondie into 16 slices.

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