This is GF and Keto friendly.
I never heard of or cooked with butterkin squash until I joined my produce CSA last year. I prefer to use them in place of pumpkin purée since that can be hard to find. It gives you the same color and texture plus the pumpkin flavor comes from the seasoning.
Over the next few weeks I’ll share how I use my butterkin. I do energy balls, oatmeal, and these bars which are my favorite.
Preheat oven to 400.
Line a baking sheet with foil and quarter your butterkin. Remove seeds and roast cut side down for 45 minutes until it looks like the picture below.
Let cool them scope out inside and purée in a food processor. Of course you can skip these steps and use a can of pumpkin purée.
Preheat oven to 350 and spray a glass baking dish with cooking spray.
1 can of pumpkin purée or one roasted and puréed butterkin or butternut squash.
2 eggs beaten
3/4 cup of almond or coconut flour
1/2 cup of maple syrup
1/4 cup almond or oat milk
1 teaspoon pumpkin pie seasoning
1 teaspoon cinnamon
Pinch of kosher salt
1/2 teaspoon baking soda
1/4 cup of chocolate chips
Throw everything but chips into a bowl and mix. Fold in chocolate chips and bake for 45 minutes. Let them cool then place in refrigerator. Best served cold.