- 1 butternut squash
- 1 tbsp olive oil
- A pinch of sea salt
- 175g butter
- 200g white chocolate buttons
- 100g almonds
- 200g sugar
- 2 eggs
- 250g plain flour
- 1 tsp baking powder
Prep: 20 mins + cooling | Cook: 1 hr
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the butternut squash, then halve it and scoop out the seeds. Chop the squash into bite-sized chunks and tip them in a large roasting tin. Toss with 1 tbsp olive oil and a pinch of salt, then slide into the oven and roast for 40 mins, turning halfway, till tender and a little caramelised. Tip the roast squash into a bowl and mash with a fork, then leave to cool.
2. Meanwhile, add 175g butter to a small pan and melt it over a medium heat. Cook for about 5 mins, stirring occasionally, till the butter starts to brown. Set the pan of butter aside to cool.
3. While the squash and butter cool, chop the white chocolate buttons and almonds into small pieces. Line a 20cm square baking tin with baking paper.
4. Pour the cooled butter into a large mixing bowl. Add 200g sugar and whisk together to combine. Crack in the eggs and add the mashed squash. Beat the mixture till everything is incorporated. Fold in the chopped white chocolate and almonds.
5. Tip 250g plain flour into a separate bowl and add 1 tsp baking powder. Stir together. Add the flour and baking powder to the bowl with the wet mixture and fold together, till just combined into a thick batter. Pour the mixture into the lined tin and smooth into an even layer with the back of a spoon. Slide the tin into the oven and bake for 25 mins, till the mixture is golden and set on top, with a slight wobble if you shake the tin.
6. Leave the bake to cool in the tin for a few mins, then lift or turn it out and set aside to cool. Slice into squares and serve. The blondies can be stored in an airtight container for 2-3 days.