Avril Supermarché Santé
Hubert Cormier’s tip: how to use squash in dessert recipes (+ a squash blondies recipe)

Hubert Cormier’s tip: how to use squash in dessert recipes (+ a squash blondies recipe)

An irresistible aroma of hazelnut, a delicate taste of almond, a pretty orange hue… This fall, squash are the perfect allies to try out new desserts and to satisfy your sweet tooth! Here’s how to incorporate then into your favourite recipes.

What squash to use for desserts?

Squash are cucurbits that divide into different families. Those found in Quebec are winter squash, summer squash and texanas (which are not edible, but very beautiful). Winter squash are the most used in desserts since they have sweeter flesh and they last longer. Sweet Dumpling, Delicata and Heart of Gold are the sweetest, while Buttercup and Kabocha are great options for recipes that require more floury flesh. Otherwise, pumpkin, Butternut and Pepper squash are always a no-brainer.

How to cook squash

There are several ways to cook squash, depending on your intention. For example, a squash cooked or boiled whole will provide a moistier flesh than a squash cut in half or in cubes. In the oven, squash can be cooked whole (to do this, it must be pricked with a fork beforehand to allow the steam to escape), cut in two or cut in cubes. If you want to sauté your squash in a pan or boil it in a saucepan, cubes are preferred. Otherwise, it is also possible to cook the squash in the microwave for a result similar to that of baking, but in a fraction of the time!

The best desserts made with squash

To discover the sweet side of squash, there is nothing better than to integrate it to muffins, breads, pies, cheesecakes or even a blondies recipe. What is a blondie? This is one of my favourite recipes! It looks like a brownie, but without the chocolate!

Squash blondies recipe


- 1 cup Kabocha squash puree

- ¼ cup of vegetable oil

- ½ cup of coconut milk

- 1 tsp. vanilla extract

- 2 tbsp. maple syrup

- A handful of hazelnuts (to taste)

- 2 cups whole-wheat flour pastry

- 1 tsp. ground four-spice

- ½ tsp. ground ginger

- ¼ tsp. ground cinnamon

- ¼ tsp. ground cardamom

- 1 pinch of salt


1. Preheat oven to 350ᵒ F.

2. In 2 seperate bowls, mix wet ingredients and dry ingredients separately.

3. Gradually add the dry ingredients to the wet ingredients, folding in the mixture with a spatula.

4. In a greased baking dish (8 “x 8″), spread the mixture with a spatula and bake for 30 minutes.

5. Let cool before cutting and enjoy!

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