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RECIPE: BC Butternut Squash Brownies

BC is celebrating all things local this week – December 1-7 is the third annual BC Buy Local Week, illuminating all things local owned, local grown and local made. To mark the occasion, SPUD enlisted one of our fabulous #SPUDAmbassadors to create a recipe to highlight some great local produce and ingredients. And so, Erin Ireland‘s BC Butternut Squash Brownies were born. Have a read and, when you’re done drooling, check out the details for this year’s BC Buy Local Week and follow all the action by following the hashtag #BCBuyLocal.

BC Butternut Squash Brownies

By Erin Ireland


They’re moist, beta-carotene-rich and naturally sweet. But the best part about butternut squash is…they’re abundantly grown throughout the winter right here in BC. Incorporating them into your home cooking — and baking — as much as possible is a delicious eco-friendly idea. And you’ll be supporting your local farming community. Butternut Squash Brownies are a great way to use SPUD’s organic butternut squash (and sneak some veggies into your kid’s diet). They’ll leave your guests wondering how on Earth these chocolatey little squares are so moist and how they feel so great and light post-brownie-binge.


For the brownies:

2 cups cooked BC Butternut Squash (or 1 small to medium squash)

12 medjool dates

5 tbsp. Organic Raw Cacao Powder (or regular cocoa powder)

1 tsp. salt

1 tsp. cinnamon

5 tbsp. maple syrup

1 ½ tsp Organic Vanilla Extract

½ c. brown rice flour (or flour of your choice)

⅔ c. BC hazelnut meal (finely ground hazelnuts)

For the crumble topping:

1 cup BC hazelnuts (toast for optimal flavour)

¾ cup oats

½ cup BC hazelnut meal (almond meal works here, too)

1 tsp. cinnamon

1 tsp. salt

3 tbsp. maple syrup

3 tbsp. Earth Balance Spread (or butter)

2 tbsp. coconut oil (try Naked Coconuts available through SPUD)


1. Start by preheating the over (to 350) then making the topping: in a food processor chop oats and hazelnuts for 10 seconds (until coarsely chopped).

2. Transfer oats and hazelnuts to a small bowl and mix in hazelnut meal, cinnamon, salt, maple syrup, butter and coconut oil. Set aside.

3. Rinse out your food processor, then blend together cooked butternut squash and dates until silky smooth (if your dates are hard, soak them in hot water for 20 minutes).

4. Transfer your squash/date mixture to a medium bowl and add cacao, salt, cinnamon, vanilla, maple syrup, flour and nut meal. Mix well.

5. Line your baking dish with parchment paper (with overlapping sides for easy removal), fill with the brownie mixture, then top with crumble.


6. Bake for 40 minutes or until golden brown.

7. Serve hot, room temperature…or even frozen. I enjoy them as “frozen fudge” dipped in coconut whipped cream (recipe at

8. Note: your lack of bloating and/or sugar high!

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