Yes, it might be the middle of winter and I'm posting an ice cream recipe. A rich, delicious decadent vanilla ice cream recipe to be exact. But looking in my freezer the other day I found yet another bag of squash. This bag was already pureed before I froze it, so now it looked at me quizzically knowing it's fate was probably going to become squash bread.
The problem is, the kids are absolutely sick of me make squash bread a bajillion and one times this winter, so it was time to branch out. Find a new recipe. It's been awhile since I made a dessert and my little boy wanted brownies, so why not try throwing some squash into brownies?
This brownie recipe yielded a soft, cakelike brownie that melted in your mouth. It was absolutely delicious and begged to be eaten with some ice cream.
The result? No one knew that the brownies were healthy (even though they were, ha!) and the ice cream was the perfect compliment. If you don't want ice cream (or fear the neighbors will think you are absolutely insane when you pull your ice cream maker out in the middle of winter) try using some coconut milk whipping cream on top, or whipping some heavy whipping cream. Both are just as delicious!
If you are looking for some other equally good squash recipes, try these:
Butternut Squash Macaroni and Cheese
Winter Squash Cheese Flatbread
And if you don't have winter squash in your freezer or food storage, try some of our other creative brownie recipes:
Ingredients
- 5 oz unsweetened chocolate
- 3 tbsp butter
- ½ cup plain fat free greek yogurt
- 1 ½ cups butternut squash puree
- 4 eggs
- 2 cups sugar (can use coconut sugar)
- 1 ½ tsp vanilla extract
- ½ tsp salt
- ¾ tsp baking powder
- 1 ¼ cup +2 tbsp unbleached all purpose flour
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
- In a large bowl, melt the chocolate and butter using the double broiler method or in the microwave. Stir until smooth.
- After chocolate has melted, stir in the butternut squash puree, yogurt, eggs, sugar, and vanilla extract, stirring until smooth. Slowly add in the salt, baking powder and flour, stirring until just combined.
- Pour mixture into the pan and smooth with a spatula. Bake at 350 degrees for 30 minutes. Remove from oven and allow brownies to cool completely before cutting.
- Serve with homemade vanilla ice cream.
Notes
To reduce fat, you can substitute 6 egg whites in place of the 4 eggs.
Ingredients
- 5 egg yolks
- 1 cup sugar
- 1 ½ cups milk (do not use dairy free substitutions)
- 2 cups heavy cream
- 2 tsp cornstarch
- 1 tbsp vanilla extract, or 2 vanilla beans, scraped
Instructions
- In a saucepan set to low heat, place the egg yolks and sugar. Stir occasionally until the sugar has dissolved (around 5-8 minutes). Remove from heat and set the bowl aside.
- While the egg yolks and sugar are cooking, in a small bowl, place ¼ cup of milk and cornstarch. Stir to dissolve. Set aside.
- In a large saucepan, place the remaining milk and cream. Stir to combine, then allow to sit until egg and sugar mixture is done. When sugar is dissolved, move egg mixture off the heat and allow to cool. Slide the large saucepan onto the burner and turn heat up to medium. Stir until milk becomes heated and tiny bubbles around the edges form. Remove from heat, than slowly whisk in the egg and sugar mixture, whisking until combined. Add in the cornstarch and milk and continuing whisking until combined.
- Finally stir in the vanilla extract or vanilla beans.
- Place mixture in your ice cream container and churn according to your ice cream makers manufacturer directions. When done, place ice cream in a freezer safe container for several hours to firm or to store.
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