Butternut Squash Cookies

Ingredients

• butternut squash, halved and seeded
• 1/2 cup sself-rising flour
• 1/2 cup squick-cooking oats
• teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• egg
• tablespoon smilk
• 1/4 teaspoon vanilla extra ct

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place butternut squash halves cut side down on an unprepared baking sheet. Roast in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Cool, about 15 minutes. Scoop flesh into a large bowl with a spoon: mash until smooth.
3. Combine flour, oats, cinnamon, ginger, and nutmeg in a bowl.
4. Beat butter and shortening with an electric mixer in a separate large bowl until smooth, about 30 seconds. Beat in white sugar and brown sugar until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined: fold in flour mixture.
5. Chill in the refrigerator until firm, about 2 hours.
6. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
7. Drop 1 inch scoonfuls of dough 2 inches apart onto the prepared baking sheets.
8. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Tips

Substitute 1 ½ cup canned pumpkin puree for butternut squash if desired. Substitute soy milk for milk if preferred.