Delicious Butternut Squash Cookies Recipe

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
• 0.33 cup packed brown sugar
• 1 egg egg
• 2 tablespoons milk
• 0.25 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Place the butternut squash halves, cut-sides down, on a baking sheet.
3. Bake in the preheated oven for 45 to 60 minutes, or until the squash is easily pierced with a knife. Let cool for about 15 minutes. Scoop the flesh into a large bowl and mash until smooth.
4. In a separate bowl, combine the flour, oats, cinnamon, ginger, and nutmeg. Set aside.
5. In another bowl, beat the butter and shortening together with an electric mixer until smooth, about 30 seconds. Add the white sugar and brown sugar and beat until fluffy. Mix in the mashed squash, egg, milk, and vanilla extract until the dough is well combined. Gently fold in the flour mixture.
6. Chill the cookie dough in the refrigerator until it is firm, approximately 2 hours.
7. Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
8. Drop rounded 1-inch spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 89 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 79 mg
• Protein Content: 2 g
• Cholesterol Content: 9 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g