|Ava helping me make the Winter Squash Bars.|
Autumn is my most favorite time for cooking in season! I love squash, root vegetables, apples and the warm spices in the fall season.
I've made these Winter Squash Bars from Simply in Season a couple times recently with the butternut squash we've received in our produce bin. I use an entire squash in each recipe. Ava likes the bread for breakfast and snacks and it's great for sharing at a potluck or a surprise for your coworkers. The snack bread is very moist, fluffy, and light. You make a pan of the bars and freeze portions of it for later. I haven't tried it, but the book says that the recipe freezes well.
|Roasting squash is really easy.|
Winter Squash Bars (Makes 24)
- 2 cups winter squash or pumpkin (cooked, pureed) *I used a whole medium butternut squash
- 1 cup sugar
- 3/4 cup oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Beat together in a mixing bowl or stand mixer
- 1 cup flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Mix in. Pour into greased 11x7-inch jelly roll pan or 9x13 casserole dish. Bake in a preheated oven at 350 degrees for 25-30 minutes.
*The original recipe is 1 + 1/2 cups of sugar, but I think 1 cup is plenty.
Little ones in the kitchen: Ava loves to help in the kitchen and when she helps me, I let her beat the eggs in a bowl before putting them in the stand mixer. And you can see in the picture that she likes to spread the batter in the casserole dish.