Description
Roasted Butternut Squash Maple Bars are a deliciously moist and flavorful treat combining the natural sweetness of roasted butternut squash with warm spices and rich maple syrup. Baked to perfection and topped with a luscious maple glaze, these bars make an irresistible snack or dessert perfect for the fall season.
Ingredients
Scale
For the Bars
- 200g (1 cup) roasted butternut squash, mashed
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 2 large eggs
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 60ml (1/4 cup) pure maple syrup
- 50g (1/2 cup) chopped pecans or walnuts (optional)
For the Maple Glaze
- 60ml (1/4 cup) maple syrup
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the Butternut Squash: Wash, cut, and scoop out the seeds from the butternut squash. Roast in a preheated oven at 200°C (400°F) for 30 to 40 minutes until tender. Once cooled, mash the roasted squash.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of leavening agents and spices.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and brown sugar together until light and fluffy. This step incorporates air for a tender texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Incorporate Squash and Maple Syrup: Stir in the mashed butternut squash and the 1/4 cup of pure maple syrup into the wet mixture until fully combined.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Optionally, fold in chopped pecans or walnuts for added texture and flavor.
- Bake the Bars: Spread the batter evenly into a prepared baking pan. Bake in the preheated oven at 200°C (400°F) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Maple Glaze: While the bars cool completely, prepare the glaze by mixing 1/4 cup maple syrup with 2 tablespoons melted unsalted butter.
- Glaze and Serve: Drizzle the maple glaze over the cooled bars, then slice into 12 servings and enjoy.
Notes
- Ensure the butternut squash is well roasted and mashed to avoid lumps in the batter.
- Let the bars cool completely before glazing to prevent the glaze from melting off the bars.
- Chopped nuts are optional but add a pleasant crunch and complementary flavor.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make it vegan, substitute butter with a plant-based alternative and eggs with flax eggs.
