Vegan Winter Squash Walnut Bars
Not just for Halloween or Thanksgiving, winter squash or pumpkins offer many nutritious meals and treats over the winter months. We enjoy growing red kuri squash and usually harvest enough in October to carry us over until April with good meals. These squash and walnut bars are a great treat. They are easy to make and quick. The original recipe called for sweetened condensed milk, but we found vanilla soy yogurt had the right taste and texture to use as an alternative. We hope you enjoy these also.
Yield: 12 bars
- 1¾ cups AP flour
- ⅓ cup white sugar
- ⅓ brown sugar
- 1 cup margarine, cold
- 1 cup walnut pieces, chopped
- 2 egg replacements
- 15 ounces winter squash (pumpkin) puree
- 1½ cups non-dairy vanilla yogurt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- pinch – ½ teaspoon salt
- Begin with the winter squash (pumpkin) puree.
- If you are using a fresh, organic winter squash or pumpkin, prepare it by cutting into it, remove hard outer skin, de-seed, weigh 15 ounces and place in a steamer to cook until soft. Alternatively you can roast the pieces in the oven.
- Puree the cooked squash to a smooth creamy mixture.
- Place in a large bowl.
- Add the non-dairy vanilla yogurt.
- Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt.
- Taste the mixture and add sugar or additional spices if needed.
- Pre-heat the oven to 350°F/177°C.
- Chop the walnuts.
- Place the AP flour in a large bowl.
- Add the sugars and mix well.
- Cut in the 1 cup of margarine. Cut in well until the mixture resembles sand with a few small pebbles.
- Add in the walnut pieces and mix well again.
- Oil or grease a 9×13 baking dish.
- Reserve 1 cup of the flour mixture to use as crumble topping and press the rest of the flour mixture onto the bottom of the baking dish.
- Press evenly to cover the bottom of the dish evenly and as a compact mixture.
- Pour the squash mixture over the pressed flour mixture.
- Sprinkle the remaining cup of flour mixture over the top of the squash mixture as a streusel topping.
- Place in the oven and bake for 50-55 minutes or until the top is golden brown.
- Remove from the oven and allow to cool. It will harden up when cooled. On the first day, we enjoy the “bars” warm and rather soft, served in a bowl with a bit of whipped topping.
Placed in the refrigerator overnight, we cut the dessert into bars and enjoy them dusted with powdered sugar.