Butternut squash cookies

DessertsChristmas
Written By Laura Suanez Aisa

SERVES 10

INGREDIENTS

  • 50g butternut squash, peeled and diced

  • 90g butter

  • 75g caster sugar

  • 125g plain flour

  • 20g oats

  • 1/2 tsp of mixed spice

METHOD

1. Roast the squash at 180°C until soft and tender.

2. Cream the butter and sugar together.

3. Add the flour, oats and mixed spice and mix.

4. Add the cool squash and mix through. Roll in clingfilm like a sausage and cool in the fridge for 30 minutes.

5. Slice into even portions and place in a lined baking tray and bake at 180°C for 10 to 12 minutes. Allow to cool.

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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