Sunday, October 10, 2010

Winter Squash Bars

Fall is finally here!  Okay I'm a little late, it's actually been here for a few weeks, but nonetheless it's here!  Even though fall means summer is really over and winter is just around the corner, I can't help but be excited by this beautiful season.  The colors, smells, and flavors that this season produces is in my opinion the best.  What can be better than a cool crisp day, chilly enough that you need a sweater, but still warm enough to enjoy the breeze on your skin?  Or a delicious baked apple dish, or a warm hearty dinner exuding a multitude of flavors?

Fall makes me want to bake, bake, bake, and so what better to kick off the baking season than with something that incorporates squash, practically the spoke-vegetable for fall.  I recently got a new cookbook for my birthday (thanks Lizz & Laurel!), Simply in Season, and it's great!  Not only is it full of simple delicious recipes, but it's a cookbook for cooking seasonally.  I'm excited to work my way through all the fall recipes using local ingredients from the farmers market.
As I flipped through the book the first fall recipe that caught my eye was one for Winter Squash Bars.  They sounded pretty healthy, and like something that would make a nice snack, so on this beautiful fall morning I set in to making them.

I made a few changes to the recipe in lieu of white sugar I used brown to give it a deeper, richer flavor.  I then reduced the amount of sugar by 1/2 cup.  I also used applesauce instead of oil for a healthier yet deliciously moist version of these bars.  I made a ton of applesauce last fall and it's come in handy for baking things such as this.  I'll put my changes in parenthesis.

Winter Squash Bars - makes 24
  • 2 cups squash - cooked, and pureed
  • 1 1/2 cups sugar - (1 cup brown sugar)
  • 3/4 cup oil - (3/4 cup applesauce)
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
 Preheat your oven to 350 degrees and lightly grease a 9x13 cake pan.

In a bowl mix together squash, sugar, oil(applesauce), eggs, vanilla, and salt.
 Add flours, baking soda, baking powder, and cinnamon.
 Pour into pan and bake for 25 minutes.
 Voila!  Could it be any easier?!
Nutrition (using my adaptations) - 1 Bar
Calories: 84
Fat: 0.9g
Protein: 2.1g
Carbs: 20.5g



Lauren said...

The bars looks delicious & I'm in full agreement with your changes to the original recipe! I always cut out some sugar and replace either all or some of the fat with applesauce when I adapt recipes. I can't wait to make these :).

Anonymous said...

Is there any particular kind of squash that works best for these bars?

Calypso Rae said...

The recipe calls for winter squash. I used acorn squash in mine, but I think any winter squash would be just as good!

I think these bars would be fun to add stuff to as well, like nuts or dried fruit!

Jeannie said...

I love the moistness of these bars, looks delicious. I am bookmarking this recipe. Thanks!

Alexandra said...

Mmm. I would love to add walnuts and maybe some golden raisins to these. Yum.

Q. said...

These sound amazing!!! Also, your kitty is SO cute! :)

Linda said...

Can you make squash candy?


That looks delicious! I am so making these.

ruby rose said...

can't wait to bake these! thanks.

Sam said...

The bars were easy, delicious and healthy - a winning combination in my book. Unfortunately I didn't quite bake them long enough or something because they fell and turned color (to a darker, mushy banana-like state) after only a day.

Miss Patty's House said...

Fabulous! Thanks for sharing! I am always finding ways to make my recipes "healthier" and this time you did the work for me! I used a teaspoon of pumpkin pie spice instead of cinnamon...just for kicks! :)

Anonymous said...

can you use 2 cups flour instead of 1 cup and 1 cup whole wheat flour?

bill e. bobb said...


Eastvold Furniture said...

We just made these and they are amazing. We substituted the sugar with 3/4 cups of honey and they were moist and sweet. Thanks for sharing this great recipe