No joke, I had to hide this piece of chocolate chip butternut squash loaf in order to snap a few photos because the rest had been gobbled up shortly after it came out of the oven! This is one of those desserts that is not exactly healthy, but it has healthier ingredients than its conventional counterpart and tastes just as good. The top is a bit crunchy, while the middle is moist and chewy - I served it hot with a cup of tea on a rainy afternoon. Here's what you'll need:
1 small organic butternut squash, cut into four pieces
2 cups sugar (I used coconut sugar)
3/4 cup organic canola oil
1t sea salt
2t baking powder
1 cup walnuts, chopped
3T ginger root, grated
1 cup chocolate chips (I used these)
Preheat the oven to 350. Bake the squash face down in a pyrex dish in about 1/2 centimeter of water for 35-45 minutes (or until you can easily pierce the squash with a fork). When it's finished cooking, scrape out the seeds and discard. Mix the flesh of the squash with the oil, vanilla extract, and eggs. Then, add in the other ingredients.
Put the mixture into a greased pyrex dish and bake 20-30 minutes, or until you can stick a knife in the center and remove it without any dough sticking to it.
Eat and enjoy!