You can use any kind of squash flesh here.  Acorn, butternut, buttercup, delicata, or any of the various specialty squashes that we grow from year to year.  You can double it and put it into a 9 x 11 casserole.  Keeps well in fridge for a week or freezes well, too.

• 1 ½ cups cooked winter squash puree
• 1 cup cocoa powder
• 2/3 cup coconut oil, softened
• ¼- ½ cup maple syrup (or to taste)
• 6 TBLS nut butter (peanut, almond, etc)
• 2 tsp baking soda
• 2 tsp vanilla
• ½ tsp salt
• 4 large eggs

Preheat oven to 350. Mix dry ingredients in one bowl and wet ingredients in a separate bowl. Combine and gently mix. Pour into greased 8 x 8 casserole and bake 40 min or until a fork inserted in the middle comes out clean. Serve hot or cold and no one will ever guess it’s veggie based!