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Winter Squash Bars

Moist and not too sweet.  These bars freeze well.

2 cups winter squash or pumpkin (cooked and pureed)          1½ cups sugar

¾ cup  oil                4 eggs

1 tsp vanilla            ½ tsp salt

Beat together in a mixing bowl. 

1 cup/ 250 ml flour

1 cup/ 250 ml whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon 

Mix in.  Pour into lightly greased 11x17-inch jelly roll pan.  Bake in preheated oven at 350°F for 25-30 minutes.          Yield: 24 bars


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