INGREDIENTS:

• 2 cup(s)uncooked butternut squash, peeled, diced (about 10 oz)
• ¹â„_4 cup(s)water
• 2 tspvanilla extract
• 14 Tbsppowdered sugar (3/4 c plus 2 Tbsp)
• ²â„_3 cup(s)all-purpose flour
• ¹â„_4 cup(s)unsweetened cocoa powder
• ¹â„_4 tspbaking soda
• ¹â„_8 tsptable salt
• 1  ¹â„_2 ozbittersweet chocolate, finely chopped (70% cocoa)
• 2 Tbsplight butter, stick-form, cut up
• 1 largeegg(s)
• 2 largeegg white(s)
• ¹â„_2 cup(s)crispy rice cereal
• 2 Tbspmini chocolate chips
• ¹â„_2 tspsea salt, coarse variety (or to taste)

DIRECTIONS:

• Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).
• Combine squash and water in a microwavable bowl; cover with vented plastic wrap or wax paper. Microwave on High until squash is fork-tender, 8 minutes. Mash squash with a potato masher or large spoon; stir in vanilla and cool until lukewarm (place in refrigerator to cool faster).
• Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.
• Combine bittersweet chocolate and butter in a small microwavable bowl; cover with wax paper. Microwave on Medium (50% power) until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.
• Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
• Pour batter into prepared pan and spread into an even layer; sprinkle top with cereal, chocolate chips and sea salt. Bake until a toothpick inserted in center comes out with just a few moist crumbs clinging to it, 25 minutes; cool completely on rack. Remove foil from pan; cut into 12 equal pieces.

Serving size: 1 piece | SmartPoints: 5