Butternut Squash Donuts with Maple Syrup

(Mark Gaier and Clark Frasier)

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

Cook Time:

Prep Time:

Total Time:

Servings: 24

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:

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.

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.