Butternut Squash Cookies Recipe

Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.

Roast in the preheated oven until tender when pierced with a fork 45 to 60 minutes. Let cool about 15 minutes. Scoop flesh into a large bowl and mash until smooth.

Mix flour oats cinnamon ginger and nutmeg together in a bowl.

Beat butter and shortening in a bowl until blended about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash egg milk and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.

Chill dough until firm about 2 hours.

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Drop 1-inch scoops of dough onto the baking sheets.

Bake in the preheated oven until edges are golden brown 10 to 12 minutes. Transfer to a wire rack to cool before serving.