My current favorite thing to make and eat. The first time I made these I ate almost the entire panfull! Moist and flavorful, they’re a snap to put together. If you can, have the ingredients, especially the nut butter, at room temperature–it’ll make for easier mixing, though cold nut butters do tend to soften up quickly. If you have pumpkin pie spice on hand, use 2 t of that instead of the listed spices. Or, be creative with your own combination(s). Chunky versions of nut butter give a good texture to these squares.

coconut oil or butter, for baking dish
1 c cooked winter squash purée
1 c nut or seed butter butter–peanut, almond, cashew, walnut, sunflower seed, etc.
1/4 – 1/3 c maple syrup or honey or agave
2 eggs
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/4 t ground nutmeg
1/2 t salt
1/2 t baking soda
1/2 c chocolate chips and/or dried fruit, optional (chocolate is awesome here!)

1. Preheat oven to 350ºF. Grease an 8″ x 8″ or 11″ x 7″ baking pan.

2. Combine all ingredients in a bowl and mix and stir until smooth (or leave it a bit chunky if you like). Scrape into prepared pan and bake for 20 minutes, until center is firm and the edges have browned a bit. You may need an additional 5 minutes or so, but be careful as the batter can dry out quickly.

3. Cool in pan before cutting into squares.