Taste of the Blog: Fudgy Roasted Butternut Squash Brownie + Planting Garlic
Jordan Simplifies Taste of the Blog: Fudgy Roasted Butternut Squash Brownie Recipe + Planting Garlic
In this weeks taste of the blog we are talking seasonal recipe offerings, planting garlic, thrifting linen dish towels and this months deep dive, water kefir grains.
This week's seasonal food we are enjoying is squash, specifically butternut and delicata. With squash in season, it's always a lovely reminder of the many different ways you can prepare squash and experiment with both savory and sweet dishes. In this week's 'Taste of the Blog,' I'm offering my Fudgy Roasted Butternut Squash Brownie recipe. If you would like to get my Parmesan-Crusted Roasted Delicata Squash recipe, click here.
Ingredients:
1 butternut or honey nut squash
1/2 Tbsp avocado oil
2 eggs
1 Tbsp vanilla bean paste
1/2 cup sugar (I prefer coconut)
1 cup flour (for a high protein option use 1/3 cup protein powder + 2/3 cup flour. I use just ingredients plain protein powder)
1/2 cup cacao powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup chocolate chips (I prefer dark, but any is fine)
Preheat oven to 375° F
Cut the stem off your squash and slice in half length wise. Scoop out the seeds and drizzle with avocado oil. Place squash halves cut side down onto a baking sheet or baking dish and bake for 45-55 minutes until you can easily stick a fork into the squash. Let the squash cool down to room temp. Make sure the squash is cooled, if it is not cooled properly it will cook the eggs when you combine the ingredients together. You can also cook the squash the night before you plan to make this recipe so the squash has plenty of time too cool down.
Scoop out the squash from the skin and place into a blender or food processor and blend until smooth and has a puree consistency.
Reduce oven temp to 350° F
Whisk 1 1/2 cups of the squash puree, eggs, vanilla bean paste, and sugar in a medium bowl. Save the remaining squash puree for another recipe, or freeze for future use.
In another larger bowl combine the flour, protein powder (if using), cacao powder, baking soda, and salt.
Pour the squash mixture into the flour mixture and mix to combine. Fold in 1/2 cup of the chocolate chips.
Line a rimmed baking dish with parchment paper and drizzle with a smidge of avocado oil, use a brush to evenly coat the parchment paper with the oil. Pour the batter into the prepared dish and spread into an even layer. Top with the remaining 1/4 cup chocolate chips.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the brownie pan. Let the brownies cool for 10 minutes before pulling them out to cut.
Definitely enjoy one while they are warm :)
Garlic planting season is here!
The garlic is in the ground! The feeling is so satisfying knowing that all I have to do now is wait until Spring. This garlic will take nine months to grow, which will be majority fall and winter. I've planted five varieties this year. Both hard neck and soft neck garlic, both beneficial in their own ways.
If you want weekly progress of the garlic and more information on how I planted it, then head on over to my community for the full breakdown and updates. I'm also talking about how I thrift linen and more about my monthly deep dive, water kefir grains!
