Squash Doughnuts

Squash, squash and more squash! As I said in my previous post, we have an abundance of squash which is quickly going bad in our shop storage. We have been struggling to use as much as we can before it is only fit for chicken and pigs. While the smallest in the family is happy just to eat fresh steamed squash by the handful the rest of us need to mix it up a bit.

This recipe was handwritten on the back of a page in a cookbook, so I don’t know who to thank for this one.

Ingredients:

4 eggs

2-1/2 C sugar

1-1/2 C cooked strained squash

1 C buttermilk

2 tsp butter, melted

3 tsp vanilla extract

6-1/2 C flour

2 tsp nutmeg

1 tsp cinnamon and ground ginger

2 tsp baking powder

3 tsp baking soda

2 tsp cream of tartar

Start by mixing the squash with the sugar, eggs, butter and buttermilk. In a separate bowl, combine the flour, soda, powder and spices. Then combine the wet and dry ingredients.

The dough with be very soft. Once everything is combined the dough needs to be covered and set aside to cool in the refrigerator for about 1-2 hours.

After removing from the refrigerator, you will turn the dough out on a heavily floured counter and press it out to about 1/2 in thickness.

Cut with a doughnut cutter or get creative with different size biscuit cutters or use a glass and a shot glass to cut the holes. I have used all of these options in the past, this was my first time actually using a doughnut cutter, it is the easiest.

When you are getting ready to take your dough from the refrigerator, you should have your oil warming on the stove. My favorite pan for deep frying is an old Wagner Ware cast iron that I acquired from my Great Aunt Ann and Uncle Joe. The oil should be around 350 degrees before you start dropping the doughnuts.

Flip the doughnuts so that they brown evenly every couple of minutes. When they are done, I drain by placing them on a cooling rack over a cookie sheet lined with paper towels to absorb the excess oil.

I decided to top them off with a dusting of powdered sugar.

These were a hit and gone before I could get a picture. I hope you enjoy them too.