Many of us enjoy one variety of squash and at least one recipe with squash as the major ingredient. However, most of us do not realize how interesting the history of squash is, how many varieties there are, and mostly, the endless and unusual dishes that can be prepared with squash.
The definition of squash is: the fruits and various members of the gourd family which fall into two classifications, summer squash and winter squash. In actuality, all types are available in all seasons, and the separation of the two dates back to a time when the seasons were more crucial to people's survival than they are now.
We can shop our markets and choose a variety that interests us in shape or color, take it home and research scrumptious new menu items to make with it, from sweet to savory, whatever pleases our pallet. Some well-known and commonly used types are Acorn, Banana, Autumn Cup, Carnival, Spaghetti, Fairytale Pumpkin and Butternut to name a few.
This time around let's talk about the Butternut. This is one of the sweetest tasting with a creamy orange flesh, which is why it's perfectly matched up with this simply decadent cookie recipe...
This cookie is rich, moist and full of flavor!
Start by slicing one large butternut squash in half.
Peel and cut the squash in large sections. Place in a steamer for about 25 minutes until the squash is fully cooked and easy to mash.
In a large mixing bowl, cream butter and sugar until fluffy.
Beat in eggs and mashed squash.
Sift together the flour, baking soda, baking powder, and spices and add to the mixture, stir until well blended. Add dried apricots, cherries, golden raisins and pecans.
Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes.
Let cool and drizzle glaze on top of each cookie.
E-Trenders - you can make the glaze from scratch or if you are looking for an easy breezy shortcut we recommend Amazing Glazes by Duncan Hines.
After spooning on the glaze, sprinkle a few pecans on top of each cookie.
E-Trenders - this is a serious holiday cookie! It's lush and moist due to the butternut squash and has the perfect blend of spices which compliments the sweetness of the dried fruit.
Here is the official "how to" E-Trenders...
Ingredients
1/2 cup of softened butter
3/4 cup of white sugar
3/4 cup packed brown sugar
1 1/2 cups of mashed cooked butternut squash
2 eggs
2 1/2 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
1 cup of raisins
1 cup of dried cherries
1 cup of dried apricots
1 1/2 cup of chopped pecans
1/4 teaspoon of ground allspice
2 1/2 teaspoons of baking powder
Directions
In a large mixing bowl, cream butter and sugars until fluffy.
Beat in the eggs and squash and stir well.
Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until completely blended.
Stir in dried fruits and nuts.
Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes.
Yields 30 cookies
Glaze for cookies
1 cup confectioner's sugar
2 tablespoons milk
1/4 teaspoon of vanilla extract
In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken. Spoon over cookies.
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