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


  • 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


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.