roasted butternut squash crumble bars

ROASTED BUTTERNUT SQUASH & PUMPKIN SPICE CRUMBLE BARS


These roasted butternut and pumpkin spice crumble bars are my fall and winter favorite snack. They offer quick comfort and require, really, very little effort.

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ROASTED BUTTERNUT SQUASH & PUMPKIN SPICE CRUMBLE BARS

Other recipes with butternut squash you may like:


I hope you give this recipe a try! Share your creations with me on Instagram @beetherush_!

And don’t forget to check out the video I created for this recipe, so you can see how I make it! Find my YouTube channel here.


ROASTED BUTTERNUT SQUASH & PUMPKIN SPICE CRUMBLE BARS

Recipe by Beet the RushCourse: Snacks, DessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes

Roasted butternut and pumpkin spice crumble bars.

Ingredients

  • 1 cup flour

  • 1 cup rolled oats

  • 1/2 cup light brown sugar, packed

  • 1 teaspoon baking powder

  • 100 g butter

  • 1 egg

  • 1 cup roasted butternut squash puree (or pumpkin puree)

  • 1/2 cup light brown sugar, packed

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon pumpkin spice

  • 1/4 cup chopped walnuts

Directions

  • Heat the oven to 200ºC. Line a small pan with parchment paper.
  • To a food processor, add 1 cup of flour, 1 cup of oats, ½ cup of packed light brown sugar, 1 teaspoon of baking powder and 100 g of cubed butter. Mix for about one minute, until you achieve fine crumbs.
  • Add one egg and pulse it until combined. Set aside 1 cup of this mix for the crumble topping.
  • Press the mix into the bottom of the pan. Bake for 10 minutes until lightly golden.
  • Meanwhile, in a small bowl, mix 1 cup of roasted butternut squash puree (or pumpkin puree), 1/2 cup light brown sugar, 1 teaspoon vanilla extract and 1/2 teaspoon pumpkin spice.
  • On top of the crumble base, spread the butternut squash mixture, 1/4 cup of chopped walnuts, and the remaining crumble mix.
  • Bake for 20 minutes, or until golden.
  • Allow it to cool a bit in the pan before cutting.

Recipe Video

Notes

  • I use my roasted butternut squash puree, but regular pumpkin puree should be OK too.
  • If possible, use the plastic dough tool of the food processor for this recipe. If not, the blade is probably fine.
  • If you don’t have a food processor, crumble the butter and the dry ingredients in a bowl, rubbing them with your hands, and then use a spatula to mix in egg.
  • The butter should be cold.
  • My pan is 21 cm x 18.5 cm.

Check out my YouTube Channel

I share my ovo lacto vegetarian recipes and my experiences traveling as a vegetarian. Also, I will probably try to show you my cats (sorry about that)! If you’re vegetarian, or curious about vegetarian food, consider subscribing.


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ROASTED BUTTERNUT SQUASH & PUMPKIN SPICE CRUMBLE BARS

ROASTED BUTTERNUT SQUASH AND PUMPKIN SPICE CRUMBLE BARS

1 Comment

  1. Hmm is anyone else encountering problems with the images on this blog loading? I’m trying to find out if its a problem on my end or if it’s the blog. Any feed-back would be greatly appreciated.

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