Squash Bars

26 09 2011

I’m a girl with a one track mind.

Squash.  Squash.  Squash.

Fall is hear and we have a bounty of good stuff to eat.  You can count on more carrot recipes, but at the moment I’ve squash coming out of every container in my fridge.

In effort to use the squash productively and to honour the women of yesteryear who diligently made bars of goodness, I offer Squash Bars.

Squash Bars

1  1/2 cups diced cooked squash

1/2 cup apple sauce

1 Tbsp lemon juice

1 Tbsp vanilla

1 tsp cinnamon

1/2 tsp pumpkin or gingerbread spice

1  3/4 cups flour (your choice, get creative: spelt, buckwheat, oat, Oh MY!)

1/2 cup ground nuts (I used pecans)

1/2 cup wheat germ

2 Tbsp arrowroot flour

1/2 tsp salt

1/4 – 1/2 tsp Stevia

1/3 cup margarine or Earth Balance

2 Tbsp water

Preheat oven to 400ºF.  Grease (spray) a 9 x 9 baking pan.

Simmer squash, apple sauce, lemon juice, vanilla and seasoning in a small saucepan over low heat for 10 minutes.  You can purrée for a smooth filling or leave it as is for a filling you can bite into.

Wile the filling is cooking, combine all the dry ingredients in a bowl.  Add margarine and water.  Mix to a crumbly dough, getting hands messy and using your fingers.

Press half the dough in the pan.  Spread the squash filling evenly over the dough.  Sprinkle the remaining dough over the filling to completely cover it.

Bake until lightly browned, 20 – 25 minutes.  Let cool thoroughly and cut into squares.




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