Butternut Squash Cookies
Description
This butternut squash cookie recipe is spiced with cinnamon, nutmeg, and ginger, and it is a perfect autumn treat that tastes just like pumpkin pie.
Ingredients
•
1 butternut squash, halved and seeded
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1 1/2 cups self-rising flour
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1 1/2 cups quick-cooking oats
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/4 cup butter
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1/4 cup shortening
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1/2 cup white sugar
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1/3 cup packed brown sugar
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1 egg
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2 tablespoons milk
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1/4 teaspoon vanilla extract
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place butternut squash halves, cut-sides down, on a baking sheet.
3
Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes; cool, about 15 minutes. Scoop flesh into a large bowl with a spoon: mash until smooth.
4
Combine flour, oats, cinnamon, ginger, and nutmeg in a bowl. Set aside
5
Beat butter and shortening together in a separate bowl with an electric mixer until smooth, about 30 seconds; beat in white sugar and brown sugar until fluffy. Beat in mashed squash, egg, milk, and vanilla extract until dough is thoroughly combined; fold in flour mixture.
6
Chill dough in the refrigerator until firm, about 2 hours.
7
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
8
Drop 1-inch scoonfuls of dough 2 inches apart onto the prepared baking sheets.
9
Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets briefly before transferring cookies to a wire rack to cool completely.