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.
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Why You'll Love This Recipe
- Only two ingredients: Only canned butternut squash and chocolate chips. And canned pumpkin puree or canned sweet potato puree works too.
- Nutritious. Butternut squash and chocolate provide fiber and vitamins.
- This 2 ingredient fudge has a melt-in-your-mouth texture.
Ingredients
- Butternut Squash. Use an organic canned that has only butternut squash in the ingredients.
- Chocolate. I use Enjoylife 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.
Steps to Make
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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Step 1: Measure out the canned butternut squash puree and chocolate chips.
Step 2: Melt the chocolate chips in the microwave for about 1 minute, stir until smooth.
Step 3: Add the puree to the melted chocolate. Stir with a spoon until the mixture is combined.
Step 4: Spoon the fudge into molds or paper lined mini cupcake pans. Freeze for about 20 minutes or until solid. Store refrigrated.
Pro tip: Since the butternut squash has varying amounts of water, it might take some vigorous stirring to create a smooth mixture. If you have a small blender like this one, you can use that instead to make it velvety smooth.
Recipe Tips
Use canned puree. Use a quality canned puree brand, one that has only butternut squash puree as the ingredient.
Use Fresh Butternut Squash Puree. I prefer the ease of canned but you can use fresh. Here is a microwave process:
Rinse and poke holes in a large butternut squash. 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. Let it cool, slice and scoop. Add the meat to a blender and blend into a puree adding enough water until you have a puree like in my picture. Store refrigerated for three days. Or use to make my butternut squash soup.
FAQS
Fresh foods are wonderfully nutritious, of course, especially organic. But experts say canned foods are right up there if you choose right. In fact some experts argue that some canned foods are even more nutritious than fresh because the canning process preserves the nutrition and can even create nutrition. Learn more about canned food nutrition here.
Use only melted chocolate and peanut butter. The result is a healthier fudge high in healthy fats, dairy free, gluten free and even paleo if you use almond butter.
More Fudge Recipes
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📖 Recipe
Chocolate Butternut Squash Fudge
Ingredients
- ½ cup butternut squash puree canned or prepare it fresh
- 1 cup chocolate chips
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Instructions
Prep
- Line a mini cupcake pan with liners
Prepare the Puree
- Either open a can of a high quality butternut squash puree, or microwave or roast a fresh one.½ cup butternut squash puree
Melt the Chocolate
- Pour the chips into a microwave safe cup and microwave for 60 seconds, stir, and if not all are melted, microwave again for 30 seconds.1 cup chocolate chips
Make the Fudge
- Spoon the butternut squash puree into the melted hot chocolate and stir until creamy.
- Spoon a bit more than 1 tablespoon of mixture into each mini paper cupcake liner.
- Freeze for 30 minutes if you want to harden it. Or set in in the refrigerator for a softer texture.
- I would freeze if you intend to store long term.
Donna Passman says
I tried this last night after taking some butternut squash out of the freezer. It was just what I needed for that chocolate craving. So easy to make and delicious.
Dee Dine says
Thank you for telling me Donna! This is a family favorite here too!
Ela says
Wow, only two ingredients! That's amazing, Dee! Love the process shots, so helpful! 🙂
Dee Dine says
Thanks Ela! Glad you like the process shots! Dee