Butternut Squash Doughnuts

Name: Butternut Squash Doughnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 2 dozen.
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

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!

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.

Originally published as Butternut Squash Doughnuts in Country Woman Christmas 2002

Reviews

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Average Rating:

BabyFritz

Dec 31, 2011

These were excellent and a huge hit with my family!!!!
NiseyS

Dec 29, 2009

I made these for Christmas brunch and they were a big hit.