gluten free christmas treats part 1 - rice crispies

butternut squash brown butter brown rice crispie treats

(say that ten times fast!)

browning the butter brings out a nice, nutty flavor enhanced by the roasted butternut squash...  a subtle, wonderful balance that brings out the brown rice crispies and counters the sweet marshmallow.  

click "e hele ana kāua" to check it out!

ingredients: 

3 tbsp butter

3/4 c roasted butternut squash*

1 pkge marshmallows (10 oz) - Kraft is gluten free

6 c brown rice crispies - Kellogg's** or Erewhon

melt butter over medium heat 

add squash

continue to heat, stirring occasionally, until butter bubbles

(be careful not to over-cook!)

add in marshmallows and melt, stirring

add in crispies & coat

smooth in greased pan (9x13) using wax paper to flatten

let cool

*to roast butternut squash: 

peel & half squash

cube

toss with olive oil, salt & pepper on baking sheet

cook in oven @400 degrees for 30 minutes

or until browned and fork-tender

i always trust my nose, too 

- when you smell a yummy aroma, those babies are done!  

**regular Kellogg's rice crispies are not gluten free