Squash Cookies
INGREDIENTS
50g butternut squash, peeled and diced (see tips below) but ideally you will be using leftover cooked butternut squash from your Butternut squash mac & cheese
90g butter, at room temperature
75g caster sugar
125g plain flour
20g oats
1/2 tsp of cinnamon
METHOD
Roast the peeled and diced butternut squash(see tips below). Lay the cubes flat on a greased oven tray and cook at 180°C until tender. Depending on the size of the cubes it could take up to 40 minutes, you will know it’s cooked when is tender and golden on the edges. Let it cool down.
Add butter and sugar to a large bowl. Using the back of a spoon mix together slowly until it comes together and you end up with a light and fluffy mixture.
Add the flour, oats and cinnamon to the sugar and butter mix and continue mixing until well combined. You can do that by using your hands or continue using a spoon.
Add the cool butternut squash to the mixture and continue mixing until it comes together.
Rub a little bit of flour in your hands (to make sure the dough does not stick to them) and roll the mix into 10 balls.
Grease a flat oven tray by brushing it with a little bit of oil or rubbing it with a little bit of butter (alternatively, you could line it with some parchment/greaseproof paper)
Place the balls on the greased/lined oven tray and flatten them with the palm of your hand to shape into cookies.8.Bake at 180°C for 14-15 min, or until the turn golden. Allow to cool.
SUGGESTIONS
Great recipe to get the children involved(except the cutting of the squash, the amount is just right for little hands (with a bit of adult help)
You can use mixed spice or ginger instead of cinnamon.
You could add some dried fruit like raisins, sultanas or apricots.
How to cut butternut squash safely: The skin of the butternut squash is very hard so to make it softer make some holes in the skin with a fork (like you would do for a jacket potato) and pop in the microwave for 2 minutes. Afterwards, lay the butternut squash on its side on a chopping board, using a sharp knife carefully cut off the top ½ inch including the stem. Repeat by cutting off the bottom ½ inch of the squash too. You can discard those 2 bits. Using a peeler, peel all the skin off the squash, take your time and do it slowly and carefully. Once it is all peeled, lay it flat on its curvy side and slice in half down the middle. Then cut each piece in half vertically, so you will end up with 4 pieces of butternut squash. Use a spoon to scoop out all the seeds and stringy bits. Now you can cut the butternut squash into cubes.