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Butternut Squash Doughnuts Exps Tohas22 19512 P2 Md 04 06 4bButternut Squash Doughnuts Recipe photo by Taste of Home

Butternut Squash Doughnuts

TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min./batch YIELD: 2 dozen.
My mother and I used to make several batches of these butternut squash doughnuts at a time. They're not only different, they're delicious, too! —Elizabeth Leighton, Lincoln, Maine

Ingredients

  • 2 large eggs, room temperature
  • 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
  • Optional: Confectioners' sugar or additional sugar

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. oil to 350°.
  • 3. Fry doughnuts, a few at a time, until golden brown on both sides, 1-2 minutes per side. Drain on paper towels. Dust with sugar if desired.

Nutrition Facts

1 doughnut: 173 calories, 7g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 3g protein.

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