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Sweet winter squash gives this easy blondies recipe a healthy twist. Sweetened with maple syrup it’s a fall treat not to be missed. Craving that quintessential fall pumpkin flavor? Treat this as a pumpkin blondies recipe instead: simply swap 1 cup of the squash for pure pumpkin puree for decadent pumpkin dessert bars.


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr
16 blondies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on all sides. Stir together 1 cup of the walnuts, 1 tablespoon of the maple syrup, and ¼ teaspoon of the salt in a medium bowl. Set aside.

  • Stir together flours, baking powder, and remaining ½ teaspoon salt in a large bowl. Place coconut oil in a separate large bowl, and whisk in squash, eggs, vanilla, and remaining ¾ cup maple syrup until thoroughly combined. Add dry ingredients to squash mixture, and stir just until incorporated; fold in remaining ½ cup walnuts. Pour batter into prepared baking pan, and sprinkle reserved maple walnuts over top. Bake in preheated oven until set and blondies spring back when pressed lightly in the center, 30 to 35 minutes. Let cool about 15 minutes in the pan on a wire rack. Lift parchment to remove blondies from pan cut into 16 squares.


If you can’t find cooked and frozen butternut squash, shop for a package of diced and frozen. Cook it in the microwave, mash, and drain using a fine mesh strainer (you want 1 cup mash). Steamed or roasted fresh butternut squash works, as well.