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You can use your own pureed squash in this recipe.

½ cup unsalted butter, melted and cooled
1 cup packed dark brown sugar
1 egg
2 tsp. vanilla
1 cup canned pumpkin or winter squash puree
1½ cups all-purpose flour  
1½ tsp. ground cinnamon  
½ tsp. baking powder  
½ tsp. ground ginger  
¼ tsp. salt
¼ tsp. ground allspice  
¼ tsp. ground nutmeg
1½ cups roasted and salted marcona almonds, coarsely chopped
Sweetened whipped cream (optional)  
Maple syrup (optional)

  1. Preheat oven to 350°F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.
  2. In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla.  Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half of the almonds.
  3. Spoon into pan, spreading to edges. Top with remaining almonds.
  4. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan.
  5. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.

Number of servings: 16

Prep: 25 minutes  Bake: 40 minutes at 350° F

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