Squash Cookies Food

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SQUASH COOKIES



Squash Cookies image

These cookies have a spicy, squash taste. Use any winter squash you like.

Provided by Francine Weston

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 30

Number Of Ingredients 15

½ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 ½ cups mashed, cooked butternut squash
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup raisins
1 ½ cups chopped pecans
¼ teaspoon ground allspice
2 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
  • Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 7.8 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 150.5 mg, Sugar 13.7 g

ROASTED ZUCCHINI AND SQUASH



Roasted Zucchini and Squash image

This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It's the perfect summer side dish.

Provided by Sonja Overhiser

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

1 pound zucchini (about 2 medium small or 3 to 4 small)
1 pound squash (2 medium small)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 1/4 teaspoon kosher salt
2/3 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees Farenheit.
  • Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
  • Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  • Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

Nutrition Facts : Calories 117 calories, Sugar 0.1 g, Sodium 226.4 mg, Fat 10.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 5.3 g, Cholesterol 9.6 mg

BUTTERNUT SQUASH COOKIES



Butternut Squash Cookies image

Make and share this Butternut Squash Cookies recipe from Food.com.

Provided by LikeItLoveIt

Categories     Drop Cookies

Time 22m

Yield 30 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups mashed cooked butternut squash
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder

Steps:

  • In a large mixing bowl, cream butter and sugars until fluffy.
  • Beat in the eggs and squash.
  • Stir well.
  • Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
  • Stir in raisins and nuts.
  • Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

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