Gluten Free Butternut Squash Pistachio Bars

In a sauce pan combine squash and water and boil for 5 minutes or until semi soft.

Let it cool to room temperature.Preheat oven to 350 degree Fahrenheit.

Prepare a 9 inch square cake pan/baking dish with a liner or grease it.Grind the pistachio roughly and put aside in a mixing bowl.Mash the squash with some of the leftover water until you have a smooth puree.In a bowl combine the beaten eggs, vanilla extract, and honey.

Mix well.Add the squash puree to the egg mixture and mix until well blended.Pour the wet ingredients into the ground pistachio and mix well.Make sure that the batter is well mixed but don't overdo it.

Just mix enough to combine the wet and dry ingredients.Pour the batter into the cake pan and put the pan in the middle rack of the oven.Bake for 30-35 minutes or until a knife comes out clean.Remove the bars from the oven and cut into square pieces.Garnish with more ground pistachio or drizzle with more honey/maple sugar.Serve warm.