RECIPES

Butternut Squash Donuts with Maple Syrup

ButternutSquashDonuts.jpg

 (Mark Gaier and Clark Frasier)

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  • Servings

    24

 Light and crispy, butternut squash is only made better by maple syrup.

Ingredients

  • 2 eggs
  • 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

Preparation

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.