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Butternut Squash Doughnuts Recipe

  • 24servings
  • 35minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1-1/4 cups sugar

  3. 1 cup mashed cooked butternut or winter squash of your choice

  4. 1/2 cup buttermilk

  5. 2 tablespoons butter, softened

  6. 2 teaspoons vanilla extract

  7. 3-1/2 cups all-purpose flour

  8. 1-1/2 teaspoons baking soda

  9. 1-1/4 teaspoons ground nutmeg

  10. 1 teaspoon baking powder

  11. 1 teaspoon cream of tartar

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon ground cinnamon

  14. 1/4 teaspoon ground ginger

  15. Oil for deep-fat frying

  16. Confectioners' sugar or additional sugar, optional

Instructions Jump to Ingredients ↑

  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. of oil to 375°.

  3. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired. Yield: about 2 dozen.

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