Winter Squash Oatmeal Cookies


Oatmeal/ Winter Squash Cookies, adapted from

1. Preheat the oven to 350 degrees. Split the butternut squash in half, scoop out the seeds and roast the squash in a 350’ oven until tender, about 1 hour. Let cool, scoop out the squash and use about 1 cup for this recipe.

2. Whisk together:

  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

3. Beat on medium speed until well blended:

  • ½ pound (2 sticks) unsalted butter; softened
  • 1 ½ cups packed light or dark brown sugar
  • 2 large eggs
  • 2 ½ teaspoons vanilla

4. Stir the flour mixture into butter mixture until well blended and smooth. Stir in:

  • 1 cup raisins, chopped
  • About 1 cup cooked butternut squash, cut in small pieces
  • 2 tablespoons honey
  • 1-2 cups oatmeal (depending on the texture you’d like)

 5. Drop the dough by heaping measuring tablespoonfuls onto the sheets, and bake until the cookies are lightly browned.

2 Comments Add yours

  1. Theresa says:

    Why are these cookies called “OATMEAL” Squash cookies, when there is NO OATMEAL listed in the ingredients?????????

    1. Theresa says:

      Oops! It does list oatmeal at the very end.

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