Butternut Squash Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
5 cup, cubes Butternut Squash (1 medium squash)4 tbsp Carrington Farms Organic Coconut Oil 8 tbsp Great Value Unsweetened Cocoa Powder (by PARKERCC23) 1 serving Vital Proteins Beef Gelatin
1. Bake squash until super soft (time will vary). Remove skins and seeds.
2. While squash is still hot, puree with remaining ingredients (do not
add any liquid) until smooth. I used my Vitamix.
3. Pour mixture into a bread loaf pan lined with parchment paper and
refrigerate about 2-3 hours or until firm.
How easy was that? And trust me, you won’t need to know how long they
keep…they’ll be gone in a day!
All credit to littlesipper!
https://www.lilsipper.com/butternut-squash-fudge/
Serving Size: Makes 1 8x8 pan cut into 25 squares
Number of Servings: 25
Recipe submitted by SparkPeople user KATELYNNANN.
2. While squash is still hot, puree with remaining ingredients (do not
add any liquid) until smooth. I used my Vitamix.
3. Pour mixture into a bread loaf pan lined with parchment paper and
refrigerate about 2-3 hours or until firm.
How easy was that? And trust me, you won’t need to know how long they
keep…they’ll be gone in a day!
All credit to littlesipper!
https://www.lilsipper.com/butternut-squash-fudge/
Serving Size: Makes 1 8x8 pan cut into 25 squares
Number of Servings: 25
Recipe submitted by SparkPeople user KATELYNNANN.
Nutritional Info Amount Per Serving
- Calories: 46.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.8 g
- Protein: 1.4 g
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