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–+ servings

Sweet Squash Squares

These were SOOOO yummy, and such a nice break from a zucchini bread kind of sweet with squash. When I cut the piece sizes to about the size of fudge, they were the perfect size.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 32
Course: Dessert
Cuisine: American
Calories: 116
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Layer
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 cup whole wheat flour (I used freshly ground soft white berries)
Topping
  • 2 large eggs
  • 1 1/2 cups packed light brown sugar
  • 1 cup slivered almonds
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups grated yellow squash (about 2 medium-large sized)
  • 2 tablespoons whole wheat flour (I used fresh ground soft white wheat berries)
  • 1/2 teaspoon baking powder
  • pinch salt

Method
 

Preparation
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grate the squash.
  3. Butter the 13x9 pan.
Cookie Layer
  1. Cream together the butter and sugar. Add the flour until the dough comes together. With floured hands, pat down to cover the bottom of the pan.
  2. Bake for 15 minutes.
Topping
  1. While the cookie layer bakes, make the topping.
  2. In a large bowl, beat the eggs. Add the brown sugar, almonds, almond extract, and vanilla.
  3. Stir in the squash.
  4. Add the flour, baking powder, and salt.
  5. Mix thoroughly.
  6. When the cookie layer is done, spread the squash mixture evenly on top.
  7. Return to the oven and bake for 30 minutes.
  8. Set the pan on a wire rack to cool.
  9. Cool completely before cutting into squares.

Nutrition

Calories: 116kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 37mgPotassium: 77mgFiber: 1gSugar: 13gVitamin A: 118IUVitamin C: 1mgCalcium: 26mg

Notes

Yield: 32 squares. They're sweet, so fudge-sized pieces are just right.
Low in sodium.

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