Buttercup Squash Bars

22 Oct

Shameful acts I’ve committed in the past:

Stole a glue stick from the craft bin in my grade 2 class.

Confronted my younger cousin during recess in front of all her friends with all of my friends and yelled “Your epidermis is showing!!!!” thus making her cry.

Payed one dollar for my ticket at the Museum of Natural History in New York City even though the recommended donation was 15 dollars.

Threw out an entire pot of soup that my landlady gave me…because I just don’t trust her cooking.

Grocery shopped in my parents’ fridge and pantry.

Laughed at my best friend after she tripped and fell over her own boots instead of helping her up.

Ate six of these bars in one day. Along with additional desserts….

Enough said.

You have to make these. Just trust me.

I love using buttercup squash in baked goods. A lady at the farmer’s market told me (and I whole heartedly agree) that buttercup squash makes a better pumpkin pie than pumpkin itself. It is so flavourful, sweet, and super creamy when you cook it. Just wonderful. The best part is the fact that it looks like it’s wearing a little hat. So cute.

Ok. I’ll stop talking and let you get to baking these.

For serious.

Buttercup Squash Bars

½ cup unsalted butter, softened

1 cup firmly packed brown sugar

1 egg, room temperature

½ cup cooked and mashed buttercup squash (sub in pumpkin if you wish)
1 ½ cups all purpose flour

1 tsp cinnamon

½ tsp ground ginger

½ tsp baking soda

½ cup raisins

A generous sprinkle of candied ginger bits (you can opt for nuts or raisins instead)


1 cup powdered sugar

2 ½ tbsp milk

Cream together butter and sugar.   Add egg and squash; beat to combine fully.

In a separate bowl, stir together flour, spices and baking soda  Slowly add into butter-sugar-squash mixture until combined. Add nuts or ginger pieces at this point.

Grease a 9 x 9 square baking pan.  Pour batter into pan and smooth out to be even.  Bake at 350F for 25 to 30 minutes, until lightly browned and a toothpick inserted comes out clean.
While baking prepare the glaze. Whisk together the powdered sugar and milk.  When the bars are out of the oven, paint the glaze on while still warm.
Allow to cool.  Cut into bars.  Depending on portion size, it makes about 16 1 inch thick bars…..that are delicious if I do say so myself. Hmmff. So there.

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