As we prepared for our winter Seasonal Food Workshop, I knew I wanted to make a cookie that used some of our yummy butternut squash. Butternut squash is one of those summer crops that stores so well it can feed you all the way through the coldest months of winter.
I loved finding a cookie recipe at the fabulous Oregon farm blog Dishing Up the Dirt that got my wheels of inspiration turning (the recipe below is a gently modified version of their original recipe). Check out their website for more seasonal food inspirations!
** This recipe comes together quickly if you have pre-roasted your butternut squash – see below.
2 1/2 cups almond flour (you can purchase almond flour or you can use a blender or food processor to grind raw almonds into a chunky “flour”)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup melted coconut oil
1/2 cup pre-roasted butternut squash (also fine to use steamed or boiled, whatever way you like to cook it – roasting just sweetens it up a bit)
To roast, cut your butternut in half, scoop out the seeds, and place open sides down on a greased cookie sheet at 400 degrees for about 45 minutes or until soft and scoopable. You’ll have a lot extra, so think about also making some butternut soup, adding it to a smoothie, or simply making a yummy side-dish by smothering with olive oil or butter and some favorite herbs/spices… squash is amazing!
2 teaspoons pure vanilla extract
1/4 cup pure maple syrup
1/2 cup pitted, chopped dates
Serves 16-18 cookies