Butternut Squash Cheesecake Bars Gluten Free Recipes

BUTTERNUT SQUASH CHEESECAKE BARS (GLUTEN-FREE)

Steps:

• Steam diced butternut squash until soft.
• Preheat oven to 300ºF.
• In a small bowl, combine graham cracker crumbs with melted butter.
• Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
• In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
• Beat in eggs, one at a time, until the eggs are blended.
• Add steamed butternut squash and pumpkin pie spice and beat again until blended.
• Transfer the mixture to the pan and bake in the oven for 45 minutes.
• Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
• When the cheesecake has cooled down, refrigerate for a few hours or overnight.
• Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
• Serve with nuts and whipped cream (optional).

GLUTEN-FREE BUTTERNUT SQUASH SOUP RECIPE

Steps:

• Gather the ingredients.
• In a dutch oven or large pot, heat oil and cook garlic and onion until translucent.
• Add squash and broth and water to the pot.
• Bring to a boil and simmer until squash is tender-15 to 20 minutes.
• Remove squash with a slotted spoon and puree in a blender.
• Return squash to dutch oven, add seasonings and butter.
• Serve topped with sour cream and toasted pumpkin seeds.
• Enjoy!