Butternut Brownie

I found this recipe to be quite simple to prepare, and I even unintentionally left out the coconut oil. However, the end result was still delicious. Based on my experience, I believe that the coconut oil is not essential since the butternut squash already has a naturally smooth texture.

This brownie is free of added sugar, suitable for vegans, rich in fiber, and has fewer calories compared to regular brownies. However, I assure you that its taste is just as delicious, if not even better.

Ingredients for 4 persons:

  •  200g of Date Butter Brownie Style (1 jar)
  •  1 Small Butternut Squash
  •  2 Teaspoons of vanilla extract


  1. To prepare the dish, begin by filling the bottom of a 10 x 10 cm dish with Date Butter Brownie Style. Use the back of a spoon to press it down evenly.
  2. Place the dish in the refrigerator for an hour.
  3. While it chills, cut the butternut squash in half and remove the seeds.
  4. Microwave the squash for 10 minutes at 600W until it's tender, then scrape the flesh into a bowl.
  5. Using a fork, mix the pumpkin flesh with vanilla extract until smooth.
  6. Retrieve the dish of Date Butter from the refrigerator and spread the pumpkin mixture on top.
  7. Allow it to cool for an hour before serving.