Tuesday, January 5, 2010

Butternut squash cookies and muffins

A few recipes from the past to start.

This past fall, I had an obsession with butternut squash. I bought it in bulk at Costco and ate it plain, mixed with other things, as soup, and then proceeded to make cookies with them. If you like pumpkin things, I recommend you try these squash cookies. Yes, they sound weird but (pre-cubed) butternut squash becomes really soft and sweet when baked in the oven at 400 F for about 20 minutes. (Just be sure you sprinkle some water over them before baking or they will burn). I added lots of spices but you can add as much or as little as you want.

Squash Cookies and Muffins

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups mashed, cooked butternut (or any winter) squash
1 tsp vegetable oil
2 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 tsp baking powder
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp salt

1. Preheat oven to 375 F for cookies or 350 F for muffins. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, cream together butter and white and brown sugar. Beat in eggs and squash. Mix in vegetable oil. Stir in flour, baking soda, baking powder, spices, and salt until well blended. Roll into tablespoon-sized balls and place on cookie sheet.
3. Bake cookies for 10-12 minutes or until edges are golden. Bake muffins for 20 minutes or until a toothpick inserted in the center comes out clean.

Yield: 3 dozen


  1. Woo hoo! I love butternut squash ravioli from Lean Cuisine! I bet I would love these cookies and muffins, too! I am excited about your food blog.

  2. Yay! It's definitely a work in progress but I'm excited too!