Butternut Squash Cookies

Ingredients

• 1 butternut squash, halved and seeded
• 1.5 cups self-rising flour
• 1.5 cups quick-cooking oats
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 cup butter
• 0.25 cup shortening
• 0.5 cup white sugar
• 1/3 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 0.25 teaspoon vanilla extract

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place butternut squash halves, cut-sides down, on a baking sheet.
3. Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes; cool, about 15 minutes. Scoop flesh into a large bowl with a spoon: mash until smooth.
4. Combine flour, oats, cinnamon, ginger, and nutmeg in a bowl. Set aside
5. Beat butter and shortening together in a separate bowl with an electric mixer until smooth, about 30 seconds; beat in white sugar and brown sugar until fluffy. Beat in mashed squash, egg, milk, and vanilla extract until dough is thoroughly combined; fold in flour mixture.
6. Chill dough in the refrigerator until firm, about 2 hours.
7. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
8. Drop 1-inch scoonfuls of dough 2 inches apart onto the prepared baking sheets.
9. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets briefly before transferring cookies to a wire rack to cool completely.