Butternut Squash Doughnuts

Directions

1. 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).
2. 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°.
3. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.