PD 2021 Holiday Recipe Book

INSTRUCTIONS Line a mini cupcake pan with liners. Open a can of high-quality butternut squash puree. Pour the chips into a microwave-safe cup and microwave for 60 seconds, stir, and if not all are melted, microwave again for 30 seconds. Spoon the butternut squash puree into the melted hot chocolate and stir until creamy. Spoon a bit more than 1 TBSP of the mixture into each mini paper cupcake liner. Freeze for 30 minutes if you want to harden it. Or set in the refrigerator for a softer texture. Freeze if you intend to store long term. Butternut Squash Fudge "I love this fudge and how quick and easy it is to toss together! I love to add pumpkin and crushed walnuts on top! 1. 2. 3. 4. 5. 6.

INGREDIENTS 1/2 Cup of Butternut Squash Puree 1 Cup Dark Chocolate Chips

**These are Dairy-Free, Vegan, and Gluten-Free!

Submitted by Tiffany Loveless