Best Butternut Squash Doughnuts Recipes

BAKED BUTTERNUT SQUASH

Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

BUTTERNUT SQUASH DONUTS WITH MAPLE SYRUP RECIPE - (4.5/5)

Butternut Squash Donuts with Maple Syrup Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 15

Ingredients

2 eggs (use energy egg replacer)
1 1/4 Cup sugar
1 Cup peeled, cooked, pureed butternut squash
1/2 Cup milk
2 Tablespoon unsalted butter, softened
2 Teaspoon vanilla extract
3 1/2 Cup all-purpose flour
1 1/2 Teaspoon baking soda
1 1/4 Teaspoon ground nutmeg
1 Teaspoon baking powder
1 Teaspoon cream of tartar
1/2 Teaspoon kosher salt
1/4 Teaspoon ground ginger
Oil, for deep-fat frying
2 Cup hot maple syrup

Steps:

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.