Butternut-Nut Butter Bars

• 2 cups pre-cubed butternut squash (10 oz.)
• 1 tablespoon olive oil
• 1/2 cup unsalted butter (4 oz.), plus more for the pan
• 1 cup light brown sugar
• 1 large egg, at room temperature
• 1/2 cup unsweetened, no-salt-added, creamy cashew butter
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon table salt
• 1 cup plus 2 Tbsp. white rice flour
• 3 ounces cream cheese, softened
• 3 tablespoons unsweetened, no-salt-added, creamy cashew butter
• 3 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1/3 cup roasted, salted cashews, coarsely chopped
• 1/4 cup lightly toasted pepitas (optional)

1. Lower oven temperature to 350u0b0F. Butter an 8-inch square baking dish, and line with parchment paper, allowing 1 inch of paper to hang over sides of dish. Butter the parchment paper.
2. Melt butter in a medium saucepan over medium-low; cook, stirring and scraping bottom of pan often with a rubber spatula, until butter begins to turn golden brown and fragrant with a delicious nutty aroma (you should see bits of browned milk solids), 2 to 3 minutes. Turn off heat.
3. Prepare the Frosting: Beat together cream cheese, cashew butter, and butter with an electric mixer at medium speed until smooth and fluffy. Beat in powdered sugar until smooth. Spread frosting over cooled bars. Sprinkle evenly with cashews and, if desired, pepitas. Cut into 8 bars.

butternut squash, olive oil, unsalted butter, light brown sugar, egg, salt, vanilla, salt, white rice flour, cream cheese, salt, unsalted butter, powdered sugar, cashews, pepitas

Taken from www.myrecipes.com/recipe/butternut-nut-butter-bars (may not work)