Peanut Butter Squash Brownies

1 egg
1 cup peanut butter or sunbutter, smooth or chunky
½ cup honey
½ tsp baking soda
½ cup frozen butternut or winter squash puree, thawed

Preheat oven to 350 degrees. Grease an 8x8 square pan and set aside. In a bowl, beat the egg with a whisk and then add the peanut butter and honey. Beat until smooth. Add the baking soda and squash and whisk until mixed. Pour into pan and bake 25-30 minutes, or until a toothpick inserted near the center comes out clean.

You can increase the sweetener if your family hasn’t weaned down on their sugar intake yet.

If you’d rather make your own puree instead of buying the boxed puree, cut a butternut squash in half and scoop out the seeds. Place cut-side down in a greased roasting pan or 9x13 and pour in a little water. Bake at 350 degrees until tender. Cool, cut off skin and puree in a food processor.

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