When you think of cozy holiday baking, your mind probably jumps straight to pumpkin spice or eggnog. But what if there’s another vegetable that makes an even better sweet treat? It’s time to give butternut squash the spotlight it deserves.
This recipe, created by Food Network’s Chopped Champion Lisa Keys, transforms the humble butternut squash into a deliciously spirited cookie. These cookies are soft and tender on the inside with a delightful crispness on the outside, making them the perfect companion for a cool autumn evening.
Get ready to taste your new favorite holiday cookie.
Why Butternut Squash?
While pumpkin gets all the attention, butternut squash offers a milder, sweeter flavor that blends beautifully into baked goods. It provides incredible moisture without being overpowering, resulting in a soft, but not cake-like, cookie.
If you’re already cooking butternut squash for a savory dish, it’s easy to set aside a small amount of the mash for this recipe. A little planning means you’ll have a delicious dessert ready to go with minimal extra effort.
Spirited Butternut Pecan Cookies
Image Credit: Good Grief Cook.
This recipe brings together the subtle sweetness of squash with warm pumpkin pie spice, toasty pecans, and a spirited kick of whiskey.
Yields: 3 dozen cookies
Prep time: 15 minutes
Cook time: 12-14 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg yolk
- ¼ cup mashed butternut squash, cooled
- 1 tablespoon Jack Daniel’s whiskey (optional)
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons demerara or turbinado sugar, for sprinkling
- 36 pecan halves
Instructions
- Prep your station: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set it aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar for about 5 minutes, or until the mixture is light and fluffy.
- Add wet ingredients: Add the egg yolk and blend well. Then, mix in the mashed butternut squash, whiskey (if using), and vanilla bean paste until everything is combined.
- Finish the dough: Add the flour mixture to the wet ingredients. Use a spatula or wooden spoon to stir until just blended. Be careful not to overmix.
- Form the cookies: Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of batter onto the prepared baking sheet.
- Add the toppings: Gently press one pecan half into the center of each cookie. Sprinkle a pinch of demerara sugar over the top for extra crunch.
- Bake to perfection: Bake for 12 to 14 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Prepare Butternut Squash
Don’t be intimidated by a whole squash! Roasting it is simple.
- Preheat your oven to 350°F (175°C).
- Carefully slice the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down in a baking dish with about an inch of water.
- Bake for 60 to 90 minutes, depending on the size, until the flesh is very tender when pierced with a fork.
- Let it cool, then peel away the skin and mash the flesh. You’re now ready to bake!
A New Holiday Favorite
These Butternut Pecan Cookies are a wonderful way to celebrate the flavors of the season beyond the usual pumpkin-centric fare. They are a testament to how versatile and delicious fall produce can be, created by a chef who knows how to make simple ingredients shine.
Bake a batch to share with family, bring them to a holiday gathering, or simply enjoy one (or two) with a warm cup of coffee. To find more grand prize-winning recipes from Lisa Keys, you can find recipes at Joyful Crumbs.