We’re not gonna lie, these beautiful Tahoe treats are a game-changer! Sweet winter squash gives this easy blondies recipe a healthy twist. Sweetened with maple syrup it’s a fall treat not to be missed. Craving that quintessential fall pumpkin flavor? Treat this as a pumpkin blondies recipe instead: simply swap 1 cup of the squash for pure pumpkin puree for decadent pumpkin dessert bars. One serving of veggies, coming up!
- Cooking spray
- 1½ cups walnut halves and pieces (about 6½ oz.), divided
- ¾ cup, plus 1 Tbsp. pure maple syrup, divided
- ¾ teaspoon finely ground sea salt, divided
- ½ cup (about 1⅝ oz.) all-purpose flour
- ½ cup (about 1⅝ oz.) whole-wheat flour
- ¾ teaspoon baking powder
- ½ cup virgin coconut oil
- 1 (12-oz.) pkg. frozen cooked winter squash, thawed and well drained (about 1 cup)
- 2 large eggs
- 1 tablespoon vanilla extract
How to Make It
Preheat oven to 350° F. Lightly coat an 8-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on all sides. Stir together 1 cup of the walnuts, 1 tablespoon of the maple syrup, and ¼ teaspoon of the salt in a medium bowl. Set aside.
Stir together flours, baking powder, and remaining ½ teaspoon salt in a large bowl. Place coconut oil in a separate microwavable bowl, and microwave on HIGH until melted about 30 seconds. Whisk in squash, eggs, vanilla, and remaining ¾ cup maple syrup until thoroughly combined. Add dry ingredients to squash mixture, and stir just until incorporated; fold in remaining ½ cup walnuts. Spoon batter into a prepared baking pan, and sprinkle reserved maple walnuts over top. Bake in preheated oven until set and blondies spring back when pressed lightly in the center, 30 to 35 minutes. Let cool 10 minutes on a wire rack, and cut into 16 squares.
Grab a great cup of coffee and enjoy your afternoon in beautiful Tahoe with a happy tummy!
(recipe courtesy of RealSimple.com)