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October 16, 2012132 Comments ‘Tis time for all things pumpkin and squash, including velvety Paleo pumpkin bars. Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes.
Since we’re a Paleo plus house (mom eats paleo, the kids snack it out on other sundries from time to time), this week has seen a plethora of truly divine treats.
If you like Pumpkin Chocolate Chip Cookies even a little bit, this version will have you tapping your toes and singing pumpkin praises.

For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily select sugar pumpkin (a smaller, denser, tastier version of the more ubiquitous pumpkins used for jack-o’-lanterns), kabocha, butternut, buttercup, carnival or delicata, with fabulous results. I must confess, I have not laid my hands on canned pumpkin for a good 20 years, so I don’t have an answer.
Was excited to see this recipe pop up on Facebook, but not so excited when I saw that it said you can’t use canned pumpkin.
I do recall we used canned pumpkin growing up, long before I developed can-phobia (though that’s another story involving BPA).

Since making your own pumpkin puree can seem intimidating, I have prepared a simple tutorial called How To Roast a Pumpkin in 10 Easy Steps that walks you through this process.

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Comments to “Paleo pumpkin chocolate bars”

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    Seed flour can be used used.