I mean...through the ceiling..above my head.
It is wreaking absolute havoc.
I just went up and told it to stop.
Now I can focus.
I was going to call them Butternut Squashyscotchies...but that didn't sound catchy or appetizing.
So I won't call them that if you wont..deal?
I'll still call them that in my head because it makes me chuckle a little.
They photograph well, huh?
My beautiful older sister Malinda asked me how in the world I thought of making these.
That's a great question.
Uh..well..see it was a progression of thoughts.
Be forewarned, I am about to let you into my head. I'm not saying it's a bad place, it just doesn't always make a whole lot of sense.
That is all.
I bought a butternut squash the other day at the grocery store because I had absolutely no use for it.
I do that a lot.
It forces me to make new things.
So Tuesday, for no reason at all, I came home and cut the sucker in half and roasted it.
I like to roast things like pumpkin and sweet potatoes and...chicken.
Plus I needed some Chinese 5 Spice in my life.
Listen, if you haven't used Chinese 5 Spice on roasted vegetables of the orange hue, you haven't LIVED!
I think it's the anise in it..has an addictive aroma.
And I have an addictive personality.
And I don't know what that means.
Anyway, it was nice and soft and aromatic after about 45 minutes.
Halfway through which I walked into the kitchen, promptly turned OFF the light and realized that I had suffered from a brain burp and had my squash roasting on the wrong side.
We will just call it a "moment".
Chuck and I left to eat and when I returned I made cookies and pureed the squash.
I tasted the squash and came to the conclusion that I needed it in my life right.now.
I could have eaten it entire contents of the food processor with a spoon...it was that good.
I couldn't wrap my mind around the thought of squash and chocolate so I turned to my old faithful.
Martha. She would have the answer.
I already knew what I wanted I just needed some direction.
So I adapted a basic blondie recipe from Martha Stewart's collection to fit my squash..er..needs.
Here it is!!
Recipe DescriptionButterscotch blondies with a butternut squash pecan cream cheese swirl, topped with a cinnamon buttercream frosting!
Perfect for breakfast or dessert.
- 2 Tablespoons Unsalted Butter-Swirl
- ⅓ cups Butternut Squash Puree-Swirl
- 6 ounces Cream Cheese-Swirl
- 1 Egg-Swirl
- ⅓ cups Toasted Pecans-Swirl
- ⅓ cups Granulated Sugar-Swirl
- 2 Tablespoons All Purpose Flour-Swirl
- 2 Eggs-Cake
- ¾ cups Butterscotch Chips-Cake
- 1 teaspoon Ground Cinnamon-Cake
- 1 cup Packed, Light Brown Sugar-Cake
- 1-⅔ cup All Purpose Flour-Cake
- 9 Tablespoons Unsalted Butter-Cake
- 1 teaspoon Baking Powder-Cake
- ½ teaspoons Salt -Cake
- 1-½ teaspoon Vanilla Extract-Cake
- 2 ounces Cream Cheese-Frosting
- 2 Tablespoons Butternut Squash Puree-Frosting
- 1 cup Confectioners Sugar-Frosting
- 1 teaspoon Vanilla Extract-Frosting
- 8 Tablespoons Unsalted Butter-Frosting
- 1 teaspoon Ground Cinnamon-Frosting
Preparation Instructions*I broke up the ingredients into 3 groups: swirl, cake and frosting to keep them from being overwhelming…I hope:).
**The “cake” component is the actual brownie batter.
***If you don’t have roasted butternut squash puree it’s OK, just plan a day in advance!
-Buy a butternut squash, cut the thing in half lengthwise.
-Scoop out seeds, sprinkle cut sides with spices of your choice, rub with olive oil.
-Place cut-side down on rimmed baking sheet in a 400 degree oven until tender..about 45 minutes.
-Scoop out cooled squash and puree! Ta-Da!
On to the Blondies!
1. Make sure everything is room temperature. Line an 8-inch square baking pan with foil or parchment paper and butter, set aside. Preheat oven to 325 degrees.
2. Place all “swirl” ingredients-except pecans- in a bowl and, using an electric mixer, mix until smooth. Stir in pecans and set aside.
3. Whisk the flour, baking powder, salt and cinnamon together and set aside. These are the “dry” cake ingredients.
4. In the stand of an electric mixer fitted with the paddle attachment, combine the 9 tblsp. unsalted butter and brown sugar from the “cake” ingredients and mix on medium until combined and fluffy.
5. Turn mixer down a notch and blend in the 2 eggs and vanilla.
6. Scrape down mixing bowl and, with mixer on low, add the “dry” cake ingredients. Once combined stir in butterscotch pieces.
7. Pour half of cake batter into prepared 8-inch pan. Spoon half of the “swirl” batter on top and smooth out. Pour remaining cake batter over that and top with dollops of the remaining “Swirl” batter.
8. Using a butter knife, run it through the layers of batter until you get that swirly effect.
9. Bake at 325 degrees, on middle rack, for 42-45 minutes or until a cake tester inserted in center comes out with only moist crumbs attached.
10. Place on wire rack to cool completely. Top with cinnamon frosting and enjoy!
1. Using an electric mixer, cream together the unsalted butter and cream cheese until smooth.
2. Add butternut squash puree, cinnamon and vanilla and mix until combined and smooth.
3. Add confectioners sugar and mix until creamy.
4. Spread on top of cooled blondies and cut into squares.
I can normally get 20 small squares out of a pan because these are pretty rich!
***You can visit www.tastyktichen.com and search for Butternut Squash Blondies..the recipe is there and printable!!!