Greg arrived home last night, and was home most of the day with us. I decided to prepare some food for the first time in those 6 days. ( I am all about hoarding healthy meals in the freezer and quickly defrosting them when he is traveling. It’s basically out of necessity.)
But Today I decided to get the ball rolling again in the kitchen! I have like 4 recipes in the works right now and 3 of them include butternut squash. ( but I will try to space them out for ya)
This first recipe is a take off of my Flourless Sweet Potato Brownies, and were also inspired by these Flourless Peanut Butter Cookies by my friend Stephanie, who blogs at Been There Baked That AND Lives in the town next to my own.
I had this Butternut Squash sitting on my counter all week. I really popped it in the oven because I needed to make some healthy finger food for my 8 month old who refuses to be fed with a spoon, Mr. Independent.
Flourless Butternut Squash and Peanut Butter Cookies
1 PACKED cup of Maple Roasted Butternut Squash
1 Cup of ALL NATURAL Peanut Butter
1/4 Cup Brown Sugar Dash of Salt
1) Cut a Butternut Squash in half. Drizzle with Olive oil and maple Syrup. Roast in the oven for an hour at 400 degrees or until soft.
2) In a mixer, blend Butternut Squash, Peanut Butter, 2 eggs, salt and sugar.
3) Using a cookie scoop, make 1 inch balls on your cookie sheet. – This texture will be much runnier than traditional cookie dough.
4) Bake in the oven at 350 for 20 minutes. Wow! This was my first time making flourless cookies, and I was impressed! They seemed much more ” Carb-ee” than I thought they would be. I love Butternut Squash, and it added LOTS of sweetness to these cookies, so not a lot of sugar needed to be added. I would make these again for SURE!