A Different Path: Carnival Squash Blondies

Carnival squash smells like candy while baking. It ends up being milder when baked in quickbread. These would make good muffins as the maple syrup isn't quite at dessert-level sweetness.


Vanquish the golden-haired ones? No, but the title of the recipe is suggestive. Any kind of squash would work well here, from zucchini to kabocha. Don't hold me to that claim.

Squash Blondies

Modified from Whole Foods Market, "Butternut Blondies"

2 tablespoons coconut oil, melted

1/2 cup maple syrup

1 teaspoon vanilla

2 tablespoons ground flaxseed

1/2 cup water

3/4 cup millet flour

1/2 cup teff flour

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1 1/2 teaspoon grated nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon NaCl

1 1/2 cups grated squash

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie plate and set aside.

In a blender or measuring cup, combine the coconut oil, maple syrup, vanilla, flax, and water. In a large bowl, sift then whisk together the flours, leavening, and spices. Toss the squash in the dry ingredient mixture. Add the wet to the dry and mix until thoroughly combined. Transfer to the pan. Bake for 35 minutes or until it passes the toothpick test.

Serve at a Gothic cemetery potluck!