
Butternut Squash Doughnuts
Total Time
Prep: 15 min. + chilling Cook: 5 min./batch
Yield
2 dozen
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
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
Directions
- 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).
- 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°.
- 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.
Nutrition Facts
1 doughnut: 173 calories, 7g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 3g protein.
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
Recipe Creator
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