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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Other recipes with butternut squash you may like:
- Roasted Butternut Squash Puree
- Roasted Butternut Squash Waffles
- Easy Roasted Butternut Squash Pancakes
- Butternut Squash & Pumpkin Spice Pie
- Roasted Butternut & Chocolate Chunk Cookies
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
Course: Snacks, DessertDifficulty: Easy12
servings10
minutes30
minutesRoasted 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
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