Ugly Produce. Delivered.

Butternut Squash Brownies

Photo by Lauren Kirchmaier

Photo by Lauren Kirchmaier

Photo and recipe by Flora & Vino!

You’ve probably enjoyed squash in your fair share of cool-weather soups and stews, but have you ever tried baking with it? It adds a delicious moisture and creaminess to baked goods. These brownies have only five ingredients and can be made in one bowl for easy clean up!


  • ¾ c butternut squash* purée (or sub your favorite winter squash)

  • 1 c nut butter*

  • ⅓ c pure maple syrup

  • ¼ c + 2 Tbsp almond flour (or your GF flour of choice)

  • ¼ c + 2 Tbsp cocoa powder

  • Heaping ½ c mini chocolate chips* + more for the top

    *Ingredient available to add to your Imperfect box


  • Preheat oven to 350F and spray a muffin tin with nonstick cooking spray or line with muffin liners.

  • In a large mixing bowl, combine butternut squash purée, nut butter, maple syrup, almond flour, and cocoa powder and stir until well combined.

  • Fold in chocolate chips.

  • Divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top.

  • Bake in the oven for 20 minutes until butternut brownies are firm to the touch and lightly browned around edges.

  • Remove from the oven and allow to cool before removing from the muffin tin.

  • Refrigerate leftover brownies in an airtight container for 5-7 days.

Recipe Notes and Variations

  • How to roast winter squash:

    • Preheat oven to 400 degrees F.

    • Scrub the exterior of the squash with a brush under running water and dry.

    • Halve the squash down the center and remove all seeds and pulp with a spoon.

    • Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size.

    • Watch squash closely after the 30 minute mark.

    • Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe).

  • You can also make these brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.

  • Brownie waste is a true tragedy, so if you've made too many, freeze them and reheat in the microwave in 30 second increments. Enjoy the stash for 2-3 months, if they last that long! 

Photo by Lauren Kirchmaier

Photo by Lauren Kirchmaier