Squash Snickerdoodles

This was a great year for squash here on the microfarm, which leaves me with the happy problem of finding ways to use it up.  The biggest producer, by far, was the butternut squash, so I'm always on the lookout for butternut-friendly recipes.

This is a version of a recipe making its way around Facebook (and credited to Annie's Eats).  The original recipe calls for pumpkin puree, which you certainly can use.  I used pumpkin butter in one batch just to use a jar up, and that worked as well.  But the butternut squash gives the cookies a milder flavor that is a nice alternative; you may wish to boost the spices a bit when you use the milder squash.

Squash Snickerdoodles
3 3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg (freshly ground is nice)
1 c. organic butter, melted
1 c. turbinado sugar
1/2 c. brown sugar
3/4 c. squash puree
1 egg (free range/pastured is nice)
2 t. vanilla extract

Cut squash in half, remove seeds, and place face down in baking dish partially filled with water.  Bake squash at 350 until flesh is soft.  Let squash cool and remove the flesh.  (This can be done the day before if you wish.)

Combine all ingredients but flour in a mixing bowl and mix with immersion blender until creamy.  Add flour.  You may need to add additional flour if your squash is particularly juicy or if you wind up using a bit more squash.  In that case, boost the spices a bit.

Chill dough, then form dough into balls about the size of a golf ball.  Dip in sugar mixture:
1/2 c. granulated sugar
1 t. ground cinnamon
1/2 t. ground nutmeg
dash of allspice

Place balls on cookie sheet and flatten with a fork.  Bake for 12-15 minutes or until done.  (Start checking at 10 minutes until you figure out how much time your squash needs to bake up -- juicier squash requires a bit more time.)

Yield: 3-4 dozen cookies