Are you looking for how to make Butternut Squash Cookies? Are you looking for how to bake butternut-squash cakes and how to make your own butternut-squash icing? Then you’ve come to the right place. I have personally wanted to create my recipe of butternut squash cookies since I was a little boy. They are my favorite dessert, second only to apple pie, and they are great to eat on their own or as an easy dessert to top off drinks.
The first time I attempted making this recipe, I had a few problems. First of all, I couldn’t find some of the ingredients in my local grocery store. They were pretty hard to find, and even the local grocery store didn’t have the exact ones I was looking for. It wasn’t until I went online that I found the ingredients. Now that I had everything, it was easy to make.
Butternut Squash Cookies are very similar to regular cookie dough. All you need is:
Prep Time: 25 minutes
- Approximately four cups of cooked butternut squash, peeled and chopped into medium-sized pieces.
- One cup of blanched almond flour.
- One cup of rolled oats.
- Half tsp of nutmeg.
- Three tbsp of raw honey
- Juice from one medium-sized orange.
- Half a tsp of cinnamon.
You can purchase some of these at the local supermarket or even a health food store. If you don’t have these ingredients, try getting them from a farmer’s market or farm markets carry.
Making the Butternut Squash Cookies
- Firstly you need to add the butternut squash into the food processor to blend.
- The next step is to put the processed squash into the bowl and put it to one side.
- Now add the rolled oats and blanched almond flour to the butternut squash.
- Next, you need to use a juicer for the orange. Transfer the orange juice, cinnamon, nutmeg, and honey to the squash mixture. Mix all your ingredients with a spoon thoroughly.
- Now comes the fun part ( using the dehydrator ). For this, I really enjoy using the Excalibur Dehydrator 9 tray. When you have finished mixing your ingredients, place the Excalibur Food Dehydrator Re-Usable Non-Stick Sheet on the dehydrator trays. With a spoon or scoop, set the mixture onto the dehydrator tray. Use the back of a spoon or something similar to flatten each cookie to a ½ inch thickness.
- Set your dehydrator to 105ºF temperature and leave them for 8 to 12 hours or until the butternut squash cookies are dry but soft.
- This cookie recipe was adapted from Excalibur Dehydrator.
Butternut Squash Cake Recipe
This delicious butternut squash cake recipe will want you to come back for another slice with its sweet flavor and healthy ingredients. This recipe is full of nutritious squash and a natural and sweet aroma. This will be a regular in your household as your family will love every bit of it.
For the Cake
- Three-quarters cup of softened butter.
- One and a half cup of granulated sugar.
- Three medium eggs.
- One and a half tsp of baking soda.
- Half a tsp of salt.
- Half a tsp of ground ginger.
- Half a tsp of ground cinnamon.
- One-quarter teaspoon of ground nutmeg.
- Two and a half cup of all-purpose flour ( You can use something like the Gold Medal all-purpose flour)
- Three-quarters cup of buttermilk.
- Two cups of shredded peeled (one) small butternut squash.
- Half a cup of chopped walnuts.
Ingredients for the Frosting.
- Half a cup of butter (softened).
- One packet (3 oz) of cream cheese (softened)
- Four cups of powdered sugar.
- Two to four tbsp of milk.
- One and a half tsp of maple flavor.
- Half cup of chopped walnuts.
Steps to Make Butternut Squash Cake
- The first step is to turn the oven to 350 degrees.
- Next, you can use a cooking spray or use parchment paper in a 9-inch pan.
- Add the three-quarters cup of softened butter and granulated sugar into a large bowl beating it with an electric mixer on medium until the mixture is light and fluffy. Add in the eggs until smooth. Now add in the baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Add in the all-purpose flour and buttermilk together. Beat for one minute. Now stir in butternut squash and half a cup of walnuts.
- Spread the mixture into the 9-inch pan.
- Put the recipe into the oven for 30 to 40 minutes. You can check the squash cake’s progress by inserting a toothpick into the center and see if it comes out clean.
- Let the cake cool.
- For the frosting, beat half a cup of butter and cream cheese in an electric mixer (medium speed should be fine) until the mixture is light and fluffy. Add in the powdered sugar, 2 tbsp of milk and, 1 1/2 tsp of maple flavor. Mix well until smooth and creamy; if needed, you can add more milk.
- Use a palette knife to frost the cake and decorate with 1/2 cup of walnuts.