- ¾ cup all purpose flour
- ¾ cup all wheat flour
- 1 ½ cups old fashioned oats
- ½ cup sliced almonds
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups cubed butternut squash
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- ¾ cup semi-sweet chocolate chips
Preheat oven to 425 degrees F. Lightly spray a 13-by-9-inch baking dish with non-stick spray. In a medium bowl
Combine flours, old fashioned oats, sliced almonds, baking soda and salt. Set aside.
Place squash cubes in a medium saucepan and cover with water. Boil squash for 20 minutes, or until tender. Remove from heat, drain and puree in a food processor.
In a small bowl, mix the pureed squash and the pumpkin pie spice. In a large bowl, use a hand mixer to beat the butter and brown sugar until creamy. Add squash mixture and blend with the mixer. Add the dry ingredients to the squash mixture and continue to beat until fully blended. Spread mixture into prepared baking dish.
Bake for 20-25 minutes or until the top is a light golden brown. Allow to cool and cut into bars. Melt the chocolate chips by placing them in a microwave-safe container. Microwave on low power for 30 second increments until smooth, stirring often. Drizzle chocolate over top of bars.
- 190 calories
- 8 g fat
- 4 g saturated fat
- 10 mg cholesterol
- 95 mg sodium
- 28 g carbohydrate
- 2 g fiber
- 15 g sugar
- 3 g protein