Ingredients
36
36 servings
- •1 butternut squash, halved and seeded
- •1 ½ cups self-rising flour
- •1 ½ cups quick-cooking oats
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground nutmeg
- •¼ cup butter
- •¼ cup shortening
- •½ cup white sugar
- •⅓ cup packed brown sugar
- •1 egg
- •2 tablespoons milk
- •¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
- Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
- Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
- Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
- Chill dough until firm, about 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drop 1-inch scoops of dough onto the baking sheets.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.
Nutritional Facts
Per 36 servings
- Calories: 89
- Carbohydrate: 14g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 6g
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