Butternut Blondies with White Chocolate Chunks

Makes 2 dozen

Grated butternut squash and fresh nutmeg add earthy notes to these addictive sweets. To grate the squash, use a box grater or food processor. Make up to two days ahead, and cut them just before serving.

Ingredients

4 tablespoons melted butter, plus more for the pan
1 1/2 cups peeled and grated butternut squash
1 1/4 cups whole wheat pastry flour
1 cup 365 Everyday Value White Chocolate Chunks
1 teaspoon baking powder
1 1/2 teaspoons grated nutmeg
1/2 teaspoon fine sea salt
1 cup light brown sugar
2 eggs
1 tablespoon 365 Everyday Value Organic Vanilla Extract

Method

Preheat oven to 350°F. Grease an 8-inch square baking pan with butter; set aside. In a medium bowl, toss together squash, flour, chocolate, baking powder, nutmeg and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined. Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. Set aside to let cool, then cut into 24 squares and serve.

Nutrition

Per serving (1 blondie): 130 calories (45 from fat), 5g total fat, 3g saturated fat, 20mg cholesterol, 80mg sodium, 20g total carbohydrate (1g dietary fiber, 15g sugar), 2g protein

http://wholefoodsmarket.com/recipes/3132