Butternut Squash Donuts with Maple Syrup

Butternut Squash Donuts with Maple Syrup

Photo by Debra C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    eggs (use energy egg replacer)

  • Cup sugar

  • 1

    Cup peeled, cooked, pureed butternut squash

  • ½

    Cup milk

  • 2

    Tablespoon unsalted butter, softened

  • 2

    Teaspoon vanilla extract

  • Cup all-purpose flour

  • Teaspoon baking soda

  • Teaspoon ground nutmeg

  • 1

    Teaspoon baking powder

  • 1

    Teaspoon cream of tartar

  • ½

    Teaspoon kosher salt

  • ¼

    Teaspoon ground ginger

  • Oil, for deep-fat frying

  • 2

    Cup hot maple syrup

Directions

Step 1: Combine the eggs, sugar, squash, milk, butter and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt and ginger. Add the dry ingredients to the squash mixture. Mix well, cover and refrigerate for 1 ½ hours. Step 2: Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375. Fry a few at a time, until golden on both sides. Drain on paper towles and serve drizzled with maple syrup.


Nutrition

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