Butternut Squash Blondies with White Chocolate Chunks
Hey friends, Jackson here from Food Meld! 🎃 Let’s talk about the magic that happens when cozy autumn vibes crash into your dessert game. Picture this: you’re curled up in your favorite sweater, leaves rustling outside, and your kitchen smells like cinnamon-kissed heaven. Now imagine biting into a gooey, caramel-edged blondie that’s secretly packed with roasted butternut squash. No, really – these aren’t just “healthy-ish” treats that taste like cardboard promises. These Butternut Squash Blondies with White Chocolate Chunks are what happens when comfort food gets a creative glow-up. They’re moist, rich, and have that perfect chew-to-crunch ratio that’ll make you side-eye pumpkin pie. Best part? You’re getting a veggie boost while devouring what tastes like pure dessert rebellion. I live for these “wait, THIS has squash?!” moments – and after one bite, you will too. So grab your apron (and that half-used squash from your fridge). Let’s turn “weird ingredient magic” into your new party trick!
The Accidental Blondie That Stole Thanksgiving
Rewind to my first chaotic Friendsgiving hosting attempt. I’d roasted WAY too much squash for soup, and there it sat – a sad cup of leftovers glaring at me. My buddy Marco dared me to “bake it into something ridiculous.” Challenge accepted! I threw it into my classic blondie batter, crossed my fingers, and slid the pan into the oven. What emerged looked like sunset-hued gold bars dotted with molten white chocolate. We devoured them standing up, still warm from the pan, while my actual pumpkin pie sat untouched. Marco’s now-wife (then-crush) asked for the recipe mid-bite, and I knew we’d stumbled onto something special. That’s the beauty of kitchen experiments – sometimes your “oops” becomes your signature. Every time I bake these, I’m back in that tiny apartment, laughing as squash puree splatters the cabinets, turning doubters into believers.
Your Flavor Toolkit: Simple, Smart & Swappable
- ½ cup unsalted butter, melted – The rich backbone. Chef hack: Brown it first for nutty depth! Swap with coconut oil for dairy-free.
- 1 cup packed brown sugar – Creates that iconic chew. Dark brown sugar = extra molasses kick.
- 1 large egg – Binder extraordinaire. Room temp blends smoother!
- ¾ cup mashed roasted butternut squash – Not canned! Roast it yourself (instructions below) for natural sweetness. Pumpkin works in a pinch.
- 2 tsp vanilla extract – Balances earthiness. Use real vanilla – imitation tastes flat here.
- 1¼ cups all-purpose flour – Spoon & level to avoid dense bricks. GF 1:1 blend? Works great!
- ½ tsp baking powder – Lift without puffiness. Aluminum-free avoids bitterness.
- ¼ tsp cinnamon – Warmth without overpowering. Add a pinch of nutmeg for “pie vibes.”
- ½ tsp salt – Flavor enhancer! Sea salt amplifies the white chocolate.
- ¾ cup white chocolate chunks – Chunks > chips. They melt into gooey pockets. Chopped macadamia nuts? Killer swap!
Roasting your squash: Halve a small squash, scoop seeds, rub with oil, roast cut-side down at 400°F (200°C) for 40 mins. Scoop & mash!
Let’s Bake: Foolproof Steps with Chef Secrets
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment, leaving overhang. Why? Easy lift-out! No wrestling with stuck corners.
- Mix melted butter and brown sugar in a large bowl until smooth. Whisk like you mean it – 1 full minute. This builds structure! Texture tip: It should look like glossy wet sand.
- Beat in egg, squash purée, and vanilla. Embrace the orange swirls! Lump-free squash = key. Run it through a sieve if chunky.
- Stir in flour, baking powder, cinnamon, and salt until JUST combined. Overmixing alert! Stop when flour disappears. A few streaks? Fine. Tough blondies come from overworking gluten.
- Fold in white chocolate chunks. Save 2 tbsp to press on top pre-bake for bakery-worthy looks.
- Spread batter evenly into pan. Smooth the top. Wet fingers prevent sticking! Batter will be thick – coax it gently to corners.
- Bake 25–30 minutes. Edges should be golden and pull away slightly. Center should wobble just a touch – it sets while cooling. Underbaking = fudgy bliss!
- Cool completely before slicing. I know, it’s torture. But cutting warm = crumbly chaos. Pop the pan in the fridge to speed things up!
Serving Up the Cozy
Slice into 9 squares for generous portions or 12 for bite-sized treats. Serve slightly warm with a flaky sea salt sprinkle and a dollop of bourbon-spiked whipped cream. Pack them in lunchboxes (they’ll make you popular), or stack high on a wooden board for potlucks. Coffee? Mandatory. Tea? Absolutely. A crisp cider? Now we’re talking autumnal euphoria.
Shake It Up: 5 Tasty Twists
- Salted Maple Pecan: Swap white chocolate for toasted pecans + 2 tbsp maple syrup in batter. Finish with maple glaze.
- Ginger-Spiced: Add 1 tbsp minced crystallized ginger + ½ tsp ground ginger. Dark chocolate chunks recommended!
- Vegan Vibes: Use flax egg (1 tbsp ground flax + 3 tbsp water) and vegan white chocolate. Coconut oil for butter.
- Cranberry Cheesecake Swirl: Fold in ½ cup dried cranberries + swirl 4 oz softened cream cheese mixed with 2 tbsp sugar.
- Brown Butter Bourbon: Brown your butter, cool slightly, + add 1 tbsp bourbon with vanilla.
Jackson’s Real Talk & Retrospectives
These blondies evolved from my “squash surplus panic” to a reader favorite – and taught me two things: First, veggies in desserts shouldn’t whisper. Roasting squash concentrates its sweetness, so don’t shy away! Second, moisture control is everything. Early versions were gummy until I started squeezing excess liquid from my purée (wrap it in a towel and twist!). Now? They’re foolproof. My favorite fail: Once subbed cayenne for cinnamon (yikes!), creating “fire-breathing blondies.” My spice-obsessed nephew still requests them. Moral: Own your kitchen accidents – they might become legend.
Your Questions, My Answers
Q: Can I use canned pumpkin?
A: Yes! But drain it in a sieve first – it’s wetter than roasted squash. Expect slightly less caramelized flavor.
Q: Why are my blondies cakey, not fudgy?
A: Three culprits: Overmixing batter, overbaking, or too much flour. Measure flour by spooning into cups, not scooping!
Q: Can I freeze these?
A: Absolutely! Freeze sliced bars in layers with parchment between. Thaw at room temp – or microwave 15 secs for “fresh-baked” vibes.
Q: White chocolate too sweet for me. Alternatives?
A: Try dark chocolate chunks, toasted walnuts, or even cheddar cheese crumbles (trust me, it’s a salty-sweet revelation!).
Quick Bite Intel
Makes 9–12 bars | Prep 15 min | Bake 30 min
Per blondie (approx.): Calories 220 | Carbs 28g | Fat 11g | Sugar 18g | Fiber 1g
Butternut Squash Blondies with White Chocolate Chunks
- Total Time: 45 minutes
- Yield: 9–12 blondies 1x
Description
Golden, gooey, and glowingly good—these butternut squash blondies are a warm fall twist on the classic bar cookie. Subtle squash sweetness and rich white chocolate chunks combine in a moist, chewy bite that’s veggie-packed and totally irresistible. A harvest-season gem for anyone who loves baking with a twist.
Ingredients
½ cup unsalted butter, melted
1 cup brown sugar, packed
1 large egg
¾ cup mashed roasted butternut squash (about ½ small squash)
2 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking powder
¼ tsp cinnamon
½ tsp salt
¾ cup white chocolate chunks or chips
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
In a large bowl, mix melted butter and brown sugar until smooth.
Beat in egg, squash purée, and vanilla.
Stir in flour, baking powder, cinnamon, and salt until just combined.
Fold in white chocolate chunks.
Spread batter evenly into pan and smooth the top.
Bake 25–30 minutes until edges are golden and center is set. Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220/ Blondie
- Sugar: 18g/ Blondie
- Fat: 11g/ Blondie
- Carbohydrates: 28g / Blondie
- Fiber: 1g/ Blondie
Final Thoughts: Blondies, But Make Them Brilliant 🎃🍫✨
There’s something magical about turning humble roasted squash into a golden, chewy bar of bliss—and these Butternut Squash Blondies with White Chocolate Chunks prove that dessert and vegetables can be besties. Whether you’re sneaking veggies into your picky kid’s lunchbox or flexing your fall baking muscles at Friendsgiving, these bars deliver rich flavor, buttery edges, and that signature “wait… this has squash?” moment every time.
They’re the kind of cozy dessert that makes you feel like you’ve got your life together—even if your kitchen’s a flour-dusted mess and you’re still in pajama pants at 3 PM. Just remember: roasting is key, white chocolate is optional, and laughing off the messes is part of the magic.
Until next time,
Stay gooey, bake boldly, and don’t forget to lick the spoon—
Jackson 🍁💥
