Today ate some squash brownie. Yesterday evening we had the first piece. All day yesterday we let it sit untouched in the fridge. The day before yesterday we made Delicata brownie with custard on top. In the custard: about 2 cups whipping cream, 3 jumbo egg yolks, lots of vanilla, a tbsp or so corn starch, and blackberry juice mixed with gelatin.

R has been calling it rolo chocolate cake brownie all day.

Delicata Squash Brownie

Delicatas are great for this recipe for a number of reasons. They are consistently close to 1 lb in size, making it easy to choose one at the store for the recipe.
Thick, starchy flesh. While still packed with vitamin A and fiber, Delicata is not squashy in flavour but instead sweet and thick. Perfect for making thick brownies.
Delicata had just the right flavour to blend in to the chocolate better than any other squash we tried. It is the only squash that you can guarantee others will not be able to guess it is the ingredient of the brownie.

Options
Custard topping. MUST have real vanilla.
Almond bottom crust

Black diamond cheese is one of the best brands for everyday brick cheese in Toronto. We just finished Armstrong and it was terrible and plasticy, only $3.75 on sale at nofrills. The Black diamond was $3.44 at Freshco. Definitely buying it again.