Home > Recipes > Butternut Squash Doughnuts

Butternut Squash Doughnuts Recipe

My mother and I used to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!

[X]

Rate Butternut Squash Doughnuts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Butternut Squash Doughnuts Recipe

Prep: 15 min. + chilling Cook: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

2 eggs
1-1/4 cups sugar
1 cup mashed cooked butternut or winter squash of your choice
1/2 cup buttermilk
2 tablespoons butter, softened
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Oil for deep-fat frying
Confectioners' sugar or additional sugar, optional

Directions

In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).
Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.
Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired. Yield: about 2 dozen.

Originally published as Butternut Squash Doughnuts in Country Woman Christmas Annual 2002, p12

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas