Name: Butternut Squash Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 36
Ingredients: Butternut squash, halved and seeded - 1; Self-rising flour - 1 ½ cups; Quick-cooking oats - 1 ½ cups; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ½ teaspoon; Butter - ¼ cup; Shortening - ¼ cup; White sugar - ½ cup; Packed brown sugar - ⅓ cup; Egg - 1; Milk - 2 tablespoons; Vanilla extract - ¼ teaspoon

Ingredients for - Butternut Squash Cookies

1. Butternut squash, halved and seeded 1

2. Self-rising flour 1 ½ cups

3. Quick-cooking oats 1 ½ cups

4. Ground cinnamon 1 teaspoon

5. Ground ginger ½ teaspoon

6. Ground nutmeg ½ teaspoon

7. Butter ¼ cup

8. Shortening ¼ cup

9. White sugar ½ cup

10. Packed brown sugar ⅓ cup

11. Egg 1

12. Milk 2 tablespoons

13. Vanilla extract ¼ teaspoon

How to cook deliciously - Butternut Squash Cookies

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.

2 . Stage

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.

3 . Stage

Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.

4 . Stage

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.

5 . Stage

Chill dough until firm, about 2 hours.

6 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

7 . Stage

Drop 1-inch scoops of dough onto the baking sheets.

8 . Stage

Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.