Butternut Squash Hermits
|Cooked butternut squash/3/4 pound uncooked butternut squash||1 Cup (16 tbs)|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs), softened|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Prunes||1⁄2 Cup (8 tbs)|
1. If using uncooked squash, preheat the oven to 375°
2. Using a large, heavy knife, carefully halve the squash lengthwise. Place the halves cut side down on a foil-lined baking sheet and bake 25 minutes, or until tender. Let the squash cool, then remove and discard the seeds and stringy membranes. Scoop out enough squash flesh to measure 1 cup; reserve any remaining squash for another use. Leave the oven at 375°
3. Lightly spray 2 baking sheets with nonstick cooking spray.
4. In a medium-size bowl stir together the flour, oats, baking soda, ginger, allspice and salt; set aside.
5. In a large bowl, using an electric mixer, cream the margarine and sugar until thoroughly blended. Beat in the egg, then gradually beat in the squash and vanilla. Add the dry ingredients and beat 5 to 10 seconds, or just until mixed, then stir in the apricots, currants and prunes.
6. Drop the dough by rounded teaspoons onto the baking sheets and bake 12 minutes, or until the cookies are golden at the edges. Transfer the cookies to racks to cool and repeat with the remaining dough.