Butternut Squash Recipe (2024)

This healthy 2-ingredient chocolate butternut squash fudge recipe is delicious and nutritious thanks to just two ingredients, butternut squash and mood-boosting quality chocolate.

This creamy 2-ingredient chocolate butternut squash fudge recipe is stuffed with veggies as well as quality mood-boosting chocolate. And incredibly relies on only two ingredients! And you can freeze it if you want that perfect pattern when you pull of the paper cups, or just let it set refrigerated for 30 minutes or less and stuff your face with one piece of a softer fudge.

Adding vegetables to chocolate is not new to me, I add zucchini to my healthy chocolate zucchini bread, pumpkin to my healthy chocolate cake, and sweet potato to my chocolate sweet potato frosting.

Why You'll Love This Recipe

Only two ingredients: How can you beat that for ease? And the two ingredients are easy to access, including butternut squash and chocolate chips. And canned pumpkin puree or canned sweet potato puree works too.

Nutritious. Chocolate is well-known for its nutrition, including heart support and mood-boosting magnesium. Butternut squash is tops in Vitamin A, perfect for eyes and skin, and in Vitamin C, strong on immunity but also heart health.

Fudgy, melty: Fudge needs to melt in your mouth to be good in my opinion and this fudge raises the bar. If you want it sweeter, be sure to choose chocolate chips that are at least 60% cacao.

Ingredients

1. Butternut Squash. Use an organic canned that has only butternut squash in the ingredients. I wouldn't recommend using freshly boiled squash.

2. Chocolate. I use chocolate chips but you can use your favorite chocolate, just make sure it has some sweetener.

See the recipe card at the bottom for full information on ingredients and quantities.

Substitutions

Butternut squash puree: You can use instead a can of sweet potato or pumpkin puree.

Steps to Make

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Step 1: Melt the chocolate, either chips or chopped chocolate, in the microwave in a microwave-safe cup for about 60 seconds, then again for 30 seconds, and stir until melted.

Step 2: Spoon in the butternut squash puree, stir it up and pour into mini paper cups.

Step 3: Freeze or chill for 30 minutes.

Pro tip: In an effort to increase the nutrition, I tried the recipe increasing the butternut squash puree to ¾ cup and the mixture became grainy. It was edible but not beautiful and smooth.

Recipe Tips

Use canned puree. Use a quality canned puree brand, one that has only butternut squash puree as the ingredient.

Use fresh puree. You can make it fresh, it just takes time. Here is a microwave process:

1.Start with a 3-4 lb butternut squash, rinse it off, and poke holes in the skin all over so it doesn't explode in the microwave. Wrap it loosely in paper towels. Then microwave it for about 8 minutes. Stop and test to see if a knife slides smoothly into it. If not, microwave for another 2 minutes.

2. Then let it cool because it's hot and you don't want to get burned!

3. Once you can handle it, slice, scoop out the seeds, scoop out the squash and puree in your high speed blender with a bit of water. Store refrigerated for three days. Or use to make my butternut squash soup.

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