This healthy 2-ingredient fudge butternut squash recipe is delicious and nutritious thanks to just two ingredients, butternut squash and mood-boosting quality chocolate.
This creamy 2-ingredient 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, just look at 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.
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.
1. Butternut Squash. Use an organic canned that has only butternut squash in the ingredients, such as this one. I used canned puree here, but I also give you instructions below on how to cooked a fresh butternut squash in the microwave!
2. Quality Dark Chocolate. I use chocolate chips by Enjoylife or HU, both use quality ingredients and few additives. HU doesn't even use sugar. But you can use your favorite chocolate, just make sure it has some sweetener.
Butternut squash puree: You can use sweet potato or pumpkin puree, and both will probably taste sweeter.
Steps to Make
Well, first gather all those ingredients, so many, haha.
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.
Use Fresh Butternut Squash Puree
Using canned is more convenient, but perhaps you can't find it in your store. It's easy to make butternut squash puree from scratch if you have the time.
You can roast it in the oven in the traditional way, or take a short-cut and use your microwave to make butternut squash puree! Here's how:
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. I don't know if you can freeze it, I assume so.
Use it to make this butternut squash fudge recipe or my butternut squash soup, my cinnamon butternut squash smoothie, or any recipe that requires butternut squash puree. Store refrigerated for 3 days.
Are Canned Foods Healthy?
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.
More Fudge Recipes
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Chocolate Butternut Squash Fudge
- 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.
[OPTIONAL] Prepare Butternut Squash in Microwave
Using 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.
Set in microwave and microwave it for about 8 minutes. Stop and test to see if a knife slides smoothly into it.
If not, put it back in the microwave for another 2 minutes.
Once you believe it is cooked through, let it cool because it will burn you to handle right now.
Then slice it in half, scoop out the seeds, and then scoop out the squash and put into your high speed blender. Blend until you have a puree; you may have to add a bit of water.
Use this fresh puree to make your fudge, or any recipe that requires it. Store refrigerated for 3 days.