Oatmeal/ Winter Squash Cookies, adapted from louisville.edu

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.