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Butternut Squash Cookies
Butternut Squash Cookies
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
210 minutes
Autumn-inspired butternut squash oatmeal cookies with warm spices, reminiscent of pumpkin pie.
Ingredients:
  • 1 butternut squash, halved and seeded
  • 1.5 cups self-rising flour
  • 1.5 cups quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.25 cup butter
  • 0.25 cup shortening
  • 0.5 cup white sugar
  • 0.33333334326744 cup packed brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 0.25 teaspoon vanilla extract
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and set the stage by placing the butternut squash halves cut-side down on a baking sheet.
  • Roast in the preheated oven until fork-tender, for 45 to 60 minutes. Allow to cool for about 15 minutes. Transfer the flesh to a large bowl and mash until smooth.
  • Combine the flour, oats, cinnamon, ginger, and nutmeg in a bowl.
  • Cream together butter and shortening in a bowl until smooth for about 30 seconds. Mix in white sugar and brown sugar until light and fluffy. Incorporate mashed squash, egg, milk, and vanilla extract until well combined. Gently fold in the flour mixture.
  • Refrigerate dough until firm, for approximately 2 hours.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and get your 2 baking sheets a cozy parchment paper blanket.
  • Using a scoop, place 1-inch dollops of dough onto the baking sheets.
  • Bake until edges are golden brown, about 10-12 minutes. Let cool on a wire rack before serving.

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