Gluten Free Butternut Squash Pistachio Bars

8 steps · 45 min total

1. 01

   Boil Squash

   Combine the butternut squash and water in a saucepan. Bring to a boil and cook for 5 minutes, or until the squash is semi-soft.
2. 02

   Prep Ingredients and Pan

   Let the cooked squash cool to room temperature. Meanwhile, preheat your oven to 350°F.

   Prepare a 9-inch square cake pan or baking dish by lining it or greasing it well.

   Roughly grind the pistachios and set them aside in a mixing bowl. Mash the cooled squash with some of its leftover cooking water until you have a smooth puree. In a separate bowl, combine the beaten eggs, vanilla extract, and honey.

3. 03

   Combine Wet Ingredients

   Add the squash puree to the egg mixture and mix until everything is well blended.
4. 04

   Mix Batter

   Pour the wet mixture into the bowl with the ground pistachios. Mix until the batter is just combined; be careful not to overmix.
5. 05

   Fill Pan

   Pour the batter into the prepared cake pan and place it on the middle rack of your oven.
6. 06

   Bake Bars

   Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
7. 07

   Cut Bars

   Remove the bars from the oven and let them cool slightly before cutting into square pieces.
8. 08

   Garnish

   Garnish the bars with more ground pistachio, or drizzle with additional honey or maple sugar if you like.