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Butternut Squash Doughnuts

 Butternut Squash Doughnuts
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!
24 ServingsPrep: 15 min. + chilling Cook: 20 min.

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 King Arthur Unbleached 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

2 of 2

Butternut Squash Doughnuts (continued)

Directions (continued)

  • 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.