I can’t say it enough. I love Fall! I love all things squash. You can do just about anything with a good squash. I used the sunshine squash in my box this week, but you can use a pie pumpkin or butternut squash for this recipe. The sunshine squash has the look and flavor of a standard pie pumpkin. The flesh isn’t as dark.
If you steam or roast a standard sunshine squash or pie pumpkin you get about 2 cups of puree. That’s the perfect amount needed for this recipe. 1 3/4 cup of squash puree equals one 15 oz can of commercial pumpkin puree.
I decided to make an orange glaze instead of the usual cream cheese frosting. I felt it kept the bars light. I liked the subtle orange flavor mixed in with the pumpkin and spices of the bars.
This is a keeper.
- 1 3/4 c squash puree
- 4 eggs
- 1 2/3 c granulated sugar
- 1 c vegetable oil
- 2 c sifted AP flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground allspice
For the glaze:
- 1 c powdered sugar
- 1-2 tablespoons orange juice (I used fresh)
Preheat oven to 350. Grease and flour a 13×9 inch pan or 2 8×8 pans.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl whisk together the flour, baking powder, cinnamon, ginger, allspice, cloves,salt and baking soda.
Fold the dry ingredients into the pumpkin mixture until just combined. Try not to over mix. Spread the batter into the prepared baking pan(s). Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
For the glaze:
Whisk powdered sugar and juice until you get desired consistency. I prefer mine good and runny so it oozes off the side of the bar.
That’s it! Very easy and very delicious.
One more picture…