ROASTED BUTTERNUT BARS

Every once in a while, a recipe starts with nothing more than a name. That was the case here. “Butternut” made me think of buttery nuts, and the richness of pecans complements this cakey autumnal bread.

TIP: Since you’re going to have the oven on anyway, you might as well roast a whole halved squash. Use the leftovers for Butternut Squash–Candied Ginger Scones.

makes 2 dozen

no eggs

• 4 tablespoons (56 g) cold unsalted butter, plus more for the pan
• ½ small butternut squash (at least 10 ounces; 283 g), seeds and strings removed
• 1 cup (215 g) packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons apple cider vinegar
• 1¼ cups (180 g) white whole wheat flour
• ¼ cup (30 g) ground golden flax seeds
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1½ cups (164 g) pecans, toasted and chopped

1. Position a rack in the center of the oven and preheat to 350°F. Butter a 9-by-13-inch cake pan. Line the bottom with parchment paper and butter the parchment.

2. Place the squash cut side down in a glass or ceramic baking dish. Add 2 tablespoons water to the dish, cover tightly with foil, and bake until the squash is tender, about 40 minutes. A thin-bladed knife should slide through it easily. Remove from the oven. (Leave the oven on.)

3. Uncover the squash and scoop the flesh into a bowl; discard the peel. Mash and stir it with a heavy whisk until smooth. (It’s easiest to do this while the squash is hot.) Measure out 1 cup (284 g) puree and transfer it to a large bowl; reserve any remaining squash for another use. Stir in the butter until the butter melts, then whisk in the brown sugar until smooth. Whisk in the vanilla, then the vinegar. The mixture should have cooled to room temperature or at least lukewarm by now. Whisk the flour, ground flax, baking powder, and salt in a medium bowl. Add to the squash mixture and fold until the batter is smooth. Fold in the pecans. Transfer the batter to the prepared pan and spread it evenly.

4. Bake the bread bars until a toothpick inserted in the center comes out clean, about 20 minutes.

5. Cool completely in the pan on a wire rack. Run a thin-bladed knife around the edges of the pan. Cut into sixths crosswise and quarters lengthwise to form 24 bars.

MAKE AHEAD

The bars will keep at room temperature for up to 3 days or in the freezer for up to 1 month.