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Squash brownies

Squash Brownies

Nobody will guess that these brownies are made with squash.

Black Forest Cake-style Brownie

The recipe in pictures by Clara

Roasted acorn squashBananas and Chocolate ButterChocolate butter and blended squash and bananas.
Chocolate butter and Thai bananaDone after baking for 30 mins The first piece, still warm
Top with toasted, ground almonds And stewed cherry
And cultured cream.Or just enjoy.
Notes:
Any bland-tasting or delicately flavoured squash can be used in this recipe. This includes old squash long past maturity and C. pepo types like Spaghetti and Stripetti, whether old or fresh. An old Butternut works as well. Most squash will lose flavour as they age and become bland and dry, the ideal qualities for making Squash Brownies. A ripe Delicata works exceptionally well in this recipe, and turns this brownie into pure delicacy. If using a fresh watery-type squash such as a Jack O'Lantern, Stripetti, or Spaghetti it should be baked and well-drained before using; saving the juice to make Pumpkin Syrup.

Conception:
Our acorn squash was very old and starting to shrivel so we baked it and tasted it and it was very bland for a squash. With white pale flesh, it had almost no flavour at all except for a faint Delicata-like taste that was like 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 freshly-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 with 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.

Ingredients
1 small (1 lb) acorn squash
3 over-ripe Thailand bananas (or 1 1/2 medium bananas)
1/4 c butter
1/4 c cocoa powder (equal parts dark, red, milk)
1 jumbo egg (or 2 large eggs)
1 tbsp coconut flour
1/2 tsp salt
Instructions:

1. Bake squash. Scoop out seeds then flesh. Add flesh to processor and blend finely.

2. Add the bananas to the processor 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 and coconut flour to processor. Blend.

5. Add egg and blend to puree.

6. Bake at 350 F for 25-30 minutes or until a toothpick comes out clean. We used an 9" x 6" square casserole dish. You want about an inch or 2 thick layer of brownie.

Eat warm or chilled. For the best rich chocolate taste chill for 12 hours before serving.
Yield: 6-8 servings.

Brownie with toasted almond and reduced cherry

Black Forest Cake brownie
Deep flavour of chocolate, with tang of cherry and creamy topping makes a Black Forest style brownie.

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