Squash Cookies Experiment

Squash is in season and really, really cheap right now, so in an effort to eat in season, keep the grocery bill down and experiment with food, here's what I'm doing today.

I have 12 experimental morsels in the oven as I write this and I don't know what the result will be. Here's the recipe (as well I as I can remember it. I tend to do a lot of approximations)

1/2 C butternut squash puree
1 egg
1 C flour
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp baking soda
1/3 C raisins
1/3 C walnuts

Method: First you have to roast the squash. To do this, cut it in half, scoop the seeds out and lie cut side down on a baking sheet. Bake in the oven at about 450 F for about an hour (depending on the size of the squash). Let the squash cool, scoop out of the skin and puree in a blender. (you can store the roasted sqaush in the fridge for a few days.) If your blender is like mine and won't do anything without a bit of liquid, you can blend the egg with the squash. Mix the spices with the flour and add to squash and egg. Then stir in the raisins and the walnuts. Drop the cookies on to a baking sheet and bake in a 375F oven for 10-15 minutes.

Notice that there is no sugar or oil in this recipe. Keep your fingers crossed and this might be a good healthy snack option.

Okay, just took the cookies out of the oven. They look okay and smell pretty good. I'll just let them cool for a few minutes.

Well, I'd have to say the cookies are a modest success. The consistency is good, they are moist and hermit cookie-like, and the spice mix complements the squash. They are a bit lacking in taste, however. Unfortuately, I think they need sugar, but probably not too much since the squash is already quite sweet.