This is one of my all-time favorite cookie recipes.
Sweet Squash Cookies
(adapted from new classics from the moosewood kitchen cookbook)
1 cup butter at room temperature
1 cup sugar
1 cup pureed squash
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 375.
In a large mixing bowl, cream together the butter and sugar. Add the squash, egg, and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chocolate chips.
Drop by rounded teaspoonfuls onto a large, unoiled baking sheets, allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Use a spatula to transfer to a cooling rack or plate.
Note: To make pureed squash, you can either bake or steam squash of your choice. I use butternut squash because I get so many from my CSA. If steaming, peel and cut into chunks; steam until tender and puree with an immersion blender or in a food processor.