Ingredients:
1 small acorn squash
3 over-ripe Thailand bananas or small bananas (bigger than finger banana, smaller than regular banana)
1/2 c butter
1/2 c cocoa powder (equal parts dark, red, milk)
1 jumbo egg (2 yolks in one egg)
2 tbsp coconut flour
1 tsp salt

1. Bake squash. Scoop out seeds then flesh and blend flesh finely.
2. Add the bananas to the blender and puree.
3. In a cup, microwave the butter to liquid. Stir in cocoa slowly until no lumps. Add salt and stir well.
4. Add cocoa and butter mixture to processor. Blend.
5. Add egg and blend to puree.
6. Bake at 350 F for 25-30 minutes. We used 8x4 square casserole dish. You want about an inch or 2 thick layer of brownie.

Eat warm or chilled.

Notes: Our squash was very old and starting to shrivel so we baked it and we tasted it and it was very bland for a squash, with white pale flesh, had almost no flavour at all except for a faint Delicata taste that was like getting a very small drop of honey on your tongue. This squash would not have enough flavour to work in a shrimp curry, so we decided to use it in this Brownie recipe.

After we made it we had a small test piece and let the rest chill in the fridge. The next morning we served it with a topping of fresh made almond butter, a spoonful of stewed cherries, and a dollop of cultured cream. Our blender broke recently so we made the almond butter come together in a food processor and a little butter and coconut oil.

This brownie had the smoothest texture of any brownie, and was dense, moist but quite cake-like and soft. The cherry and cream made the brownie taste very much like Black Forest cake.

Without telling someone this is made of vegetables, we could imagine they would never guess and think it just like any other brownie.
We will definitely make this one again. adapted from original.