Butternut Squash Cookies recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 1 butternut squash, halved and seeded 1 ½ cups self-rising flour 1 ½ cups quick-cooking oats 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ cup butter ¼ cup shortening ½ cup white sugar ⅓ cup packed brown sugar 1 egg 2 tablespoons milk ¼ teaspoon vanilla extract
Nutrition Info
- 89.3 caloriescarbohydrate: 14.4 gcholesterol: 8.6 mgfat: 3.2 gfiber: 1.1 gprotein: 1.5 gsaturatedFat: 1.3 gservingSize: -sodium: 79.4 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Cookies
Directions
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Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar, beat until fluffy. Add mashed squash, egg, milk, and vanilla extract, beat thoroughly until dough is combined. Fold in flour mixture.
Chill dough until firm, about 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Drop 1-inch scoops of dough onto the baking sheets.
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.