It’s still August, but I am sitting here, pretending that it’s autumn.
People freak out about everything pumpkin. ( I do too). But, do you know what? there are other fall vegetables too!
Last year, my flourless sweet potato brownies became one of my most popular posts to date.
Squash is another fall vegetable that is sweet, and tastes amazing in dessert recipes. I will have a couple more squash recipes for you over the next few weeks.
This Healthy Butternut Squash Fudge is only three ingredients. It’s vegan, paleo, naturally sweetened AND contains vegetables! ( butternut squash)
We had a few cool days this past week, so I decided it was time for the first roasted squash of the season. I have been using a lot of coconut oil lately in different recipes. I made a Coconut oil and maple butternut squash. It was sweet and really good! ( we had it for dinner and both kids loved it).
I used the leftover squash for this fudge.
Healthy Butternut Squash Fudge ( Yields 12 generous portions)
1 packed cup of cooked or roasted butternut squash ( you can roast yours like mine or however you like)
1 packed cup of coconut butter
1/4 cup of maple syrup – or more if you would like it sweeter
1 teaspoon vanilla ( optional)
1 teaspoon cinnamon ( optional)
Method: In a mixer or food processor, mix together cooked squash, coconut butter and maple syrup. Add cinnamon and vanilla if desired. Line a 8 X 8 pan with parchment paper and pour the mixture into the pan. Stick the fudge in the fridge for 4-5 hours. Once hardened, the fudge will be ready to eat.
earlier this summer I used coconut butter to make my Fresh Peach and Pistachio Fudge. I think I love this Butternut squash fudge more.