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If you’re sensitive to gluten, eggs, dairy or nuts, or are on a restricted, vegan or GAPS diet, you might be having cookie cravings that go unfulfilled. Well, these tasty raw butternut squash cookies will appeal to your neglected inner Cookie Monster, and meet your dietary needs too!
Butternut Squash Nutrition
Winter squash, unlike its summer equivalent, provides an outstanding variety of conventional nutrients. Winter squash is an excellent source of vitamin A (in the form of beta-carotene), a great source of vitamin C, potassium, dietary fiber and manganese.
In addition, winter squash is a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.
Selection and Storage of Winter Squash
Winter squash are at their best from late September to November when they are in season. Winter squash, relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all have hard protective skins that are difficult to pierce that give them a long storage life of up to six months.
Winter squash are prone to decay, so it is important to inspect them carefully before purchase. Choose ones that are firm, heavy for their size and have dull, not glossy, rinds. The rind should be hard as soft rinds may indicate that the squash is watery and lacking in flavor. Avoid those with any signs of decay, which manifest as areas that are water-soaked areas or moldy.
Depending upon the variety, winter squash can be kept for up to six months. They should be kept away from direct exposure to light and should not be subject to extreme heat or extreme cold. The ideal temperature for storing winter squash is between 50-60°F.
Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for one or two days. The best way to freeze raw winter squash is to first peel it, then cut it into pieces of suitable size for individual recipes.
With a bounty of vitamins and minerals, these butternut squash cookies are a not-too-sweet treat that is both delicious and good for you.
- 4 cups butternut squash, about 1 large squash, peeled and chopped into medium sized chunks
- 1 cup organic raisins
- 1 orange, juiced
- 3-4 Tbsp. raw honey, date paste or maple syrup, to taste OR use 10-12 drops of liquid Stevia, to taste
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. sea salt
- dash cardamom, (optional)
- 1/4 cup butternut squash seeds, or pumpkin seeds (optional)
- In a food processor, blend the chopped butternut squash and transfer to a bowl.
- In the processor, blend raisins and juice from 1 orange. Transfer to the butternut squash mixture.
- Stir the sweetener, cinnamon, nutmeg, salt, cardamom (optional) and pumpkin seeds (optional) into the butternut squash mixture. Taste and adjust sweetness and seasoning to your preferences.
- Mix everything thoroughly.
- Place wax paper or a silicone sheet on your food dehydrator tray.
- Using a scoop or spoon, place balls of the cookie mixture onto the tray until it’s gone. Flatten each cookie to about 1/2 inch thick.
- Set the dehydrator to 105 degrees, and dry for 10-12 hours. (You could also dry them in a 180-degree oven for 1-2 hours, but watch them so they don’t dry out too much or burn.)
- Enjoy with an ice cold glass of almond, cashew or raw cow’s milk!