Butternut Squash Doughnuts

Name: Butternut Squash Doughnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 2 large eggs, room temperature; 1-1/4 cups sugar; 1 cup mashed cooked butternut or winter squash of your choice; 1/2 cup buttermilk; 2 tablespoons butter, softened; 2 teaspoons vanilla extract; 3-1/2 cups all-purpose flour; 1-1/2 teaspoons baking soda; 1-1/4 teaspoons ground nutmeg; 1 teaspoon baking powder; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Oil for deep-fat frying; Optional: Confectioners' sugar or additional sugar

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. + chilling Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Elizabeth Leighton, Lincoln, Maine

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 11, 2022

My mother and I used to make several batches of these butternut squash doughnuts at a time. They're not only different, they're delicious, too! —Elizabeth Leighton, Lincoln, Maine

Butternut Squash Doughnuts Tips

Can you bake butternut squash doughnuts instead of frying them?

Yes, but there are some drawbacks. While baking produces a healthier alternative to frying, you may lose some of the qualities we love in a good doughnut. Your doughnuts may not rise as much in the oven as they would in a fryer, and you won't get that nice crispy exterior. But if you're looking for a healthier take, bake them at 350°F for about 20 minutes, or until golden.

What kind of glazes can you make to top butternut squash doughnuts?

These butternut squash doughnuts pack so much flavor that the simpler the glaze, the better! Brushing some maple syrup on top as soon as they're done will highlight all the warm spices in these delicious doughnuts.

How should you store butternut squash doughnuts?

Store butternut squash doughnuts in an airtight container. They'll keep this way for at least 3 days at room temperature. You can also freeze them for up to 3 months. For your next homemade doughnut adventure, try these doughnut recipes from around the world!

—Ellie Crowley, Taste of Home Culinary Assistant

TEST KITCHEN APPROVED

Butternut Squash Doughnuts

2 Reviews Add your review

Yield:2 dozen

Prep:15 min

Cook:20 min

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Ingredients

2 large eggs, room temperature
1-1/4 cups sugar
1 cup mashed cooked butternut or winter squash of your choice
1/2 cup buttermilk
2 tablespoons butter, softened
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Oil for deep-fat frying
Optional: Confectioners' sugar or additional sugar

Text Ingredients

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Directions

1
In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).

2
Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. oil to 350°.
3
Fry doughnuts, a few at a time, until golden brown on both sides, 1-2 minutes per side. Drain on paper towels. Dust with sugar if desired.