Ahh, fall in New England. You could argue there’s no better time to live here, and I would probably agree with you. These photos just don’t do the colors justice. Brilliant, flame oranges, pops of red, yellows so bright they verge on green. It truly is a magical time in my home state.
And with fall comes perfect baking weather. I love watching the leaves descending outside my window as if in a dream while I’m whipping up a batch of these delicious Spiced Squash and Almond Butter Bars. The heat from the oven feels cozy and comforting, and the scent of nutmeg and cinnamon waft into every room.
I love enjoying these right out of the oven. The heat intensifies the nutmeg and ginger notes, while the light sweetness from the honey balances the overall flavor. The crumb is moist and airy, but not overly dense. The almond butter provides structure and ample protein and the squash, fiber, so these squares won’t spike your blood sugar like some other fall treats, and you can enjoy them guilt-free.
I’m planning on keeping a batch of these around my house for the foreseeable future, as well as any fall or winter potlucks (and Thanksgiving!), because they’re sure to be a hit with gluten-free or paleo partygoers as well as those eating a traditional diet.
If you try this recipe, tag me on Instagram @sonyamarxdances or on Facebook (The Sous-Sus Chef), or leave a comment below! I’d love to hear your thoughts.
Spiced Squash and Almond Butter Squares (adapted from Ambitious Kitchen)
- grass-fed butter, ghee, or coconut oil for greasing
- 1/2 cup smooth almond butter (I used Justin’s Natural)
- 1/2 cup squash puree (instructions below) or canned pumpkin
- scant 1/4 cup raw honey
- 1 egg
- dash vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Pyrex (glass) baking container (I used a 6 x 8)
Note: This recipe can also be made Vegan! Just substitute a flax egg for the egg and grease your pan with coconut oil.
To make the squash puree: This is super simple but takes some time so I usually do it the night before I’m planning on making this recipe. One medium acorn squash makes about one cup of squash puree. Preheat your oven to 450 degrees Fahrenheit. Cut the squash (I used acorn but any kind will do) in half and place, cut side up, on a baking sheet. Roast for 30-50 minutes (or longer for larger varieties like butternut) or until flesh is fork tender. Allow to cool until safe to handle. Scoop the flesh out of each half and discard the skins. Then place the cooked flesh in a blender or food processor and blend to a smooth puree. Transfer to a container and store in fridge until ready to use.
Preheat the oven to 350 degrees Fahrenheit. Grease the baking container with grass-fed cultured butter or coconut oil and set aside. In a large bowl, mix everything together until a runny batter forms and everything is combined.
Pour the batter into the greased pan and bake for 25 minutes (more or less, depending on the size of the dish), or until a metal skewer inserted into the center comes out mostly clean. Remove from the oven. Once cool, slice into 12 or 16 squares, depending on the size of your dish. Serve and enjoy!