Butternut Squash Swirled Butterscotch Blondies with Cinnamon Frosting

Notes:
The “cake” component is the actual brownie batter.
If you don’t have roasted butternut squash puree, it’s okay—just plan a day in advance! Buy a butternut squash, cut the thing in half lengthwise. Scoop out seeds, sprinkle sut sides with spices of your choice, rub with olive oil. Place cut-side down on rimmed baking sheet in a 400ºF oven until tender, about 45 minutes. Scoop out cooled squash and puree! Tada!

On to the blondies!

1. Make sure everything is room temperature. Line an 8-inch square baking pan with foil or parchment paper and butter, set aside. Preheat oven to 325ºF.
2. Place all swirl ingredients—except pecans—in a bowl and, using an electric mixer, mix until smooth. Stir in pecans and set aside.
3. For the cake, whisk the flour, baking powder, salt and cinnamon together and set aside. These are the dry cake ingredients.
4. In the stand of an electric mixer fitted with the paddle attachment, combine the unsalted butter and brown sugar and mix on medium until combined and fluffy.
5. Turn mixer down a notch and blend in the eggs and vanilla.
6. Scrape down mixing bowl and, with mixer on low, add the dry cake ingredients. Once combined, stir in butterscotch pieces.
7. Pour half of the cake batter into the prepared 8-inch pan. Spoon half of the swirl batter on top and smooth out. Pour remaining cake batter over that and top with dollops of the remaining swirl batter.
8. Usinig a butter knife, run it through the layers of batter until you get that swirly effect.
9. Bake at 325ºF, on the middle rack, for 42-45 minutes or until a cake tester inserted in the center comes out with only moist crumbs attached.
10. Place on a wire rack to cool completely. Top with cinnamon frosting and enjoy!

For the cinnamon frosting:
1. Using an electric mixer, cream together the unsalted butter and cream cheese until smooth.
2. Add butternut squash puree, cinnamon and vanilla and mix until combined and smooth.
3. Add confectioner’s sugar and mix until creamy.
4. Spread on top of cooled blondies and cut into squares.

I can normally get 20 small squares out of a pan because these are pretty rich!