Butternut Squash Donuts with Maple Syrup

By á-4939

Ingredients

• 2 eggs (use energy egg replacer)
• 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

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.