Butternut Donuts Recipe

Ingredients

1 medium sized butternut squash
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1/4 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
Oil for frying
1 cup powdered sugar (for dusting)

Instructions

Preheat oven to 375°F (190°C). Cut squash in half lengthwise and remove seeds, then place cut-side down on a baking sheet. Bake for 30-40 minutes or until soft.
Once squash is done, remove it from the oven and let it cool until no longer hot to the touch. Once cooled, remove the flesh from the skin and mash well with a fork or blender.
In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, combine mashed butternut squash, eggs, milk, vegetable oil, and vanilla extract. Mix until thoroughly combined.
Pour wet ingredients into the dry ingredients and stir until just combined (do not overmix).
Preheat oil in a large, deep pot to 375°F (190°C).
Using a piping bag or a spoon, carefully drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pan.
Fry for 2-3 minutes or until donuts are golden brown on both sides.
Use a slotted spoon to remove the fried donuts and place them on paper towels to drain excess oil.
Dust with powdered sugar and serve warm.

Verdict

These butternut donuts are a unique twist on the classic dessert. The squash gives them a slightly sweet and earthy flavor that pairs perfectly with the cinnamon and nutmeg spices. They are a great treat for fall and winter gatherings, and can be served as a snack or dessert.