loveandlemons5.0
Buttercup Squash Crumble Bars
The ultimate fall dessert - these crumbly, creamy butternut squash bars are topped with chocolate and coconut. (Plus a video!!)
👥 20 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●baking dish
- ●food processor
- ●pan
- ●knife
📝 Preparation Steps
1
Preheat oven to 350 degrees.
2
For the squash butter puree: (Note: this step can be done in advance). Cut a buttercup squash in half and scoop out the seeds & insides. Place the squash cut side down on a foil-lined baking sheet and drizzle just a tiny bit of water inside the foil (fold the edges of the foil up a bit so it won’t leak). Poke a few holes in the top of the squash and roast until it’s soft and a fork easily slides in and out. About ⏱️ 45 minutes. Let squash cool then scoop the flesh out from the skin and discard the skin.
3
Mash together 1 cup of the soft squash with the butter, maple syrup, cinnamon and salt. Stir until smooth. (Taste and add more maple and/or spices to your liking - it should taste pumpkin pie-like). Store puree in the fridge until ready to use.
maple syrup (more to taste)2 tablespoonscinnamon1 teaspoon
4
For the bars:: Line an 8x8 (or similar size) baking dish with parchment paper. In a food processor pulse together the flour, walnuts, brown sugar, butter and salt until it becomes crumbly. (Similar to the texture of wet sand). If the crumble is too dry, add a few drops of water and pulse again.
5
Scoop ½ cup of the crumble mixture and set it aside to use later for the topping.
6
Press the rest of the crumble firmly and evenly into the baking dish. Bake the crust for about ⏱️ 20 minutes or until it’s lightly golden brown around the edges and dry to the touch. Remove from the oven and let cool completely. (note: the crust can be made and baked a day in advance)
7
Spread the squash puree evenly over the pre-baked crust. Top with chocolate chips, shredded coconut and the remainder of the crumble mixture. (Optional: bake ⏱️ 10-15 minutes more to toast the topping and melt the chocolate).
8
Chill bars in the fridge for at least a few hours to set before slicing. To slice, use a knife to gently loosen the edges, then (very) carefully lift the parchment paper out of the pan. Use a sharp knife to slice bars into 1x2 inch rectangles. Enjoy, then store remaining bars in the fridge.
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