If zucchini and pumpkin can make a name for themselves in the dessert realm—why not butternut squash? These gluten-free cookie bars pack an impressive level of toasty, fall flavor into every bite thanks to a combination of nutty brown butter, roasted butternut squash, nut butter, and a downright addictive creamy cashew butter-cream cheese icing (seriously, you’re gonna wanna spread this on everything—make a double batch) that’s elevated with a crunchy topper of toasted pepitas and cashews. We opt for rice flour over all-purpose because this gluten-free alternative can better absorb moisture from the squash to yield a delightfully tender—not wet or overtly cakey—texture. While roasting fresh squash contributes a depth of caramelized flavor you really don’t want to miss out on, you can find canned butternut squash in some supermarkets and online if you need a speedier swap; in fact, you could even use canned pumpkin in place of the pureed squash. In short, these brown butter butternut blondies will give every bit of convincing you may need need to believe that golden, sweet butternut squash deserves a spot on the holiday dessert table as much as any pumpkin-based treat.