One of the biggest resolutions that I forgot to address in the beginning of the year is not to overcook my root veggies. I don’t know about you, but I would much rather under-bake a sweet potato because I can always microwave it or bake it for some more time. However, if it’s been overcooked, then I can’t really do anything else with it aside from eat it as mush. And at least from what I’ve seen, nobody I know liked the baby food challenge.
Sadly, the same happened with my acorn squash. And it didn’t happen to not one, not two, and not three. Want to take a guess as to how many it was?
SIX acorn squashes were overcooked to the point where they were practically inedible. I also found out about this on a Sunday, right after discovering that the cafeteria lacked enough weekly vegan options and the only solution was to buy more sweet potatoes from the campus market. Because wasting food and consuming mushy squash were completely scratched from the plan, I had one resort left, which was to create a kick-ass baking recipe using acorn squash.
After several minutes of research, I found several incredible vegan brownie recipes that called for either acorn squash (credits to findingvegan’s recipe here!) or sweet potato (can’t beat this amazing recipe by my friend Arman here!) that I found inspiration from to create my own vegan brownie batch! At first, I was incredibly worried about the turnout of this recipe. However, let me just say that they could not have been more perfect!
Since making two batches of brownies, I started enjoying a couple of them warm with peanut butter as dessert. This combination was so “oh-my-lawd” delicious that I continuously posted them on Snapchat and Instastories! With that, I’ve been bombarded with questions and messages asking me for the recipe! While I did share the recipe with a few close friends, I can’t take keeping secrets any longer!
I swear, once you try these brownies, you will NEVER. EVER. Go back.
Oh, and I forgot to mention: I really don’t give a fly about watching sports, but these brownies would be BOMB for any Super Bowl party.
- The flesh of 3 acorn squashes, each around 4-5 inches in diameter (approximately 6 cups); you can also substitute acorn squash with sweet potatoes, butternut squash, kabocha squash, fresh pumpkin or even overripe bananas
- 6 TBSP nut or seed butter of choice
- 1 cup of liquid of choice
- 1/2 cup cacao or cocoa powder; I used the Macaccino Original Mocha Blend powder since I didn’t have any cocoa
- 1 + 1/3 cup of gluten free all-purpose flour; I used Bob’s Red Mill
- 1/4-1/2 cup Stevia or monkfruit; you can substitute for 1 cup of sugar
- 1/4 tsp baking powder (optional)
- 1/8 tsp salt (optional)
- 1/2 cup dairy free chocolate chips (optional)
- Preheat the oven to 350F.
- Peel and de-seed the acorn squash and melt the nut butter if too thick.
- In a large mixing bowl, combine the wet ingredients thoroughly. Make sure there are no chunks of squash!
- Slowly incorporate the dry ingredients until well combined.
- Spray a large 15 x 10 baking pan with nonstick spray or line with parchment paper.
- Gently pour the brownie batter into the pan and spread out completely with a spatula or spoon.
- Bake for 23-25 minutes.
- Allow the brownies to cool completely and enjoy!
Ever over-baked something in the oven? What is your favorite vegetable to bake with?