These squash bars are the perfect snack for us while on the beginning stages of the GAPS diet. My kids are in love with them! They have a nice sweet taste from the squash and smell like pumpkin pie while baking. These can be made into mini muffins but I like the simplicity of making them into bars. If you are not on a restricted carbohydrate diet, these may not taste fabulous...I'm not sure :) But to us, they taste wonderful. And best of all, they are very nutritious!
2 cups pureed winter squash
1 tablespoon cinnamon
2 tablespoons butter or ghee
Preheat oven to 350 degrees. Separate egg yolks and whites into different bowls. Whip egg whites until light and fluffy. Combine egg yolks, winter squash, cinnamon and butter. Mix well. Fold in egg whites. Pour into a 9x13 pan buttered and lined with parchment paper. Bake for 40-45 minutes. Let cool, then slice into small squares and optionally top with butter. Enjoy!
Quick tip: Cook several winter squashes at one time, then scoop out the insides, puree, and put into baggies in 1 cup portions then freeze. Simply take the bag out of the freezer ahead of time and your squash is ready to go!