Acorn Squash Cookies

  

 I am huge fan of cooking and baking with fresh, in-season ingredients.  They taste better, are healthier and buying them encourages your grocery store to stock more fresh produce and less imported and genetically altered fruits and vegetables. 

     So now it's Autumn and the end caps at your favorite store are filled with those hard, oddly shaped gourds and squashes.  A few years ago I thought they were either to be used for table decoration or slathered with butter, brown sugar and marshmallows and served on Thanksgiving.  This year I am challenging myself to use these seasonal oddities to create some tasty new dishes. 

     This morning I managed to create something tasty and (relatively) healthy to satisfy both my sweet tooth and my desire to use the acorn squash that I had roasted last night.  This cookie recipe uses no eggs or oil and really lets the fall flavors of the acorn squash an cinnamon shine through.  These mini-cakes are incredibly easy to make and travel well!  Take a batch to your next holiday party or eat them with a cup of tea on a chilly fall morning.  I think you'll make them again!

Roasted Acorn Squash:

Cut medium acorn squash in half through the middle of the squash.  Scoop out seeds and place squash cut side down on a parchment paper lined baking sheet. Bake until soft inside (about 30 to 40 minutes).  Remove from the oven and allow to cool to room temperature.  Scoop out the insides of the squash and discard the skins.  Refrigerate the squash until ready to use.

Acorn Squash Cookies:

In a small bowl combine 1/3 cup almond milk with the juice of 1/2 lemon.  Stir and let sit for a few minutes.

In a large mixing bowl combine:
1 cup roasted acorn squash
2 cups Whole Wheat Flour
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 Cup Turbinado (raw) Sugar (or you can use regular sugar if you wish)
1/2 tsp Cinnamon

Add milk mixture to dry mixture and mix until well combined.  Add in 1/2 cup raisins and mix until raisins are incorporated evenly in the batter.

Drop batter by tablespoons onto a parchment paper lined baking sheet and bake at 350 degrees for 12 minutes.

Makes 3 dozen cookies.