It’s finally Autumn! In the Pacific Northwest that means it’s time for Pumpkin Spice everything, scarves, and rain coats. The start of Fall also means it’s SQUASH season! Which gets me more excited than the thought of drinking a PSL.
About a month ago, I was diagnosed with an autoimmune condition called Hashimoto’s Thyroiditis; which sounds daunting, but basically means that my immune system is in overdrive, producing antibodies to attack my thyroid. Genetics can play a role, but finding the root cause can be tricky! So for me, nutrition has been key to reducing inflammation by avoiding any inflammatory foods….and there are a LOT of them. So what to do?
It was time to put on those positive pants and get creative! Below is a recipe I came across from Imperfect Produce and added some of my own modifications! More about that company and a sweet discount here!
All of the ingredients included are vegan, gluten, dairy and soy free, and delicious!
- ¾ c butternut squash purée (or sub your favorite winter squash)
- 1 c nut butter (I used cashew butter)
- ⅓ c pure maple syrup (for a non-vegan version you can use honey!)
- ¼ c + 2 Tbsp almond flour (or your GF flour of choice)
- ¼ c + 2 Tsbp cocoa powder
- Heaping ½ c vegan mini chocolate chips (and more to sprinkle on top!)
- Preheat oven to 350F and spray a muffin tin with nonstick cooking spray (I used muffin liners).
- In a large mixing bowl, combine butternut squash purée, nut butter, maple syrup, almond flour, and cacao powder and stir until well combined.
- Fold in chocolate chips.
- Using a large spoon, divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top here (optional).
- Bake in the oven for 20 minutes, until butternut brownies are firm to the touch and lightly browned around edges.
- Remove from the oven and allow to cool before removing from the muffin tin.
- Refrigerate leftover brownies in an airtight container for 5-7 days.
Recipe Notes and Variations
- How to roast winter squash:
- Preheat oven to 400 degrees F
- Scrub the exterior of the squash with a brush under running water and dry
- Halve the squash down the center and remove all seeds and pulp with a spoon
- Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size
- Watch squash closely after the 30 minute mark
- Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe)
- You can also make these brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.
- Brownie waste is a true tragedy, so if you’ve made too many, freeze them and reheat in the microwave in 30 second increments. Enjoy the stash for 2-3 months, if they last that long!