Butternut Squash Blondies

paleo butternut squash blondies recipeHere we are with another nut-free treat that is completely school-lunch-friendly!!!

Instead of almond flour I used some ground sunflower seeds and coconut flour as the base for this sweet, chocolate chip-dotted dessert bar. Ground sunflower seeds make a great alternative to almond flour in just about any recipe, just be sure to use unsalted seeds.

As for the hidden butternut squash puree in this dessert bar – that part makes me smile 🙂 I always feel like a nutrition superhero when I get away with hiding vegetables in yummy treats! Here are a few of my other hidden-veggie classics:

  • Zucchini Brownies: No one even suspects that zucchini is the secret ingredient that makes these brownies so moist and scrumptious!
  • Chocolate Beet Muffins: These muffins taste more like cupcakes than muffins with sweet beets taking the place of refined sugar.
  • Black Bean Brownies: This black bean recipe is healthier than most – you won’t find refined sugars or grains lurking in its chocolaty depths!
  • Paleo Devil’s Food Cake: Here’s another sweet treat that uses the natural sweetness of beets!
  • Sweet Potato Protein Muffins: These tasty muffins are hiding both sweet potato puree AND protein powder!
  • Pumpkin Quinoa Cookies: Just right for a fall time snack – cookies with both pureed pumpkin and some protein-packed quinoa!

I used canned butternut squash, however feel free to sub in butternut squash puree from frozen or fresh butternut squash. Enjoy!

Butternut Squash Blondies
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 20

  • 1 ½ cups unsalted, shelled sunflower seeds
  • ¼ cup coconut flour
  • ½ cup arrowroot starch
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 2 ½ teaspoons baking powder
  • 6 Tablespoons coconut oil, softened
  • 2 Tablespoons coconut cream
  • 1 ¼ cup coconut palm sugar
  • 2 eggs
  • 1 (15oz) can butternut squash
  • 1 bag lily’s chocolate chips (stevia sweetened)
  • ½ cup roasted, salted pepitas

  1. Preheat the oven to 375 degrees F. Lightly grease a 9×13 pan with coconut oil.
  2. Pulse the sunflower seeds in a food processor until a fine powder forms. Add the coconut flour, arrowroot starch, baking soda, cinnamon, sea salt, nutmeg, ground ginger, allspice and baking powder and pulse to combine.
  3. Using an electric mixer, beat the coconut oil together with the coconut cream and coconut palm sugar. Add the eggs, one at a time, mixing until combined. Add the can of butternut squash and mix until fully incorporated.
  4. Add the dry ingredients to the bowl using a ½ cup scoop, mixing after each addition.
  5. Fold in the chocolate chips and pepitas, saving a few tablespoons for garnish.
  6. Pour the batter into the prepared pan. Sprinkle with the reserved chocolate chips and pepitas. Bake for 10-15 minutes, until set in the middle. Cool completely before cutting. Enjoy!

Calories: 95     Fat: 8g     Carbohydrates: 4g     Sugar: 1g     Sodium: 119mg     Fiber: 2g     Protein: 3g    


paleo butternut squash blondies recipe


  • Kevin September 9, 2016 at 7:25 pm

    wow this was so good. thank you

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: