Butternut squash recipe

Butternut Squash Oatmeal Cookies

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Butternut squash in oatmeal cookies? Yes! Whether you’re trying to sneak more veggies in your diet or just trying to use up some frozen butternut squash, these cookies are delicious. The candied ginger adds a great flavor. And nope, these cookies do NOT have a squash flavor.

Recipe makes about 2 dozen cookies

Butternut Squash Oatmeal Cookie Ingredients

1½ cup BUTTERNUT SQUASH
2 cups ROLLED OATS
1 cup FLOUR
2 tsp CINNAMON
½ tsp BAKING SODA
¾ tsp SEA SALT
10 Tbsp UNSALTED BUTTER (1 stick plus 2 Tbsp), softened
½ cup packed BROWN SUGAR
1 large EGG YOLK, room temperature
1 tsp VANILLA EXTRACT
¾ cup CANDIED GINGER, chopped
1 cup chopped WALNUTS

How to Make Delicious Butternut Squash Oatmeal Cookies

  1. Take out butter and eggs.
  2. Cook squash. Squeeze out excess moisture, then “smush” any large squash pieces.  Set aside.
  3. Chop ginger and walnuts. Check out prices for Candied Ginger and Walnuts on Amazon.
  4. Separate egg yolk.
  5. In a medium bowl, stir together oats, flour, cinnamon, baking powder and salt.  Side aside.
  6. In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until combined.  
  7. By hand, add squeezed squash and combine well.
  8. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  9. Stir flour mixture into wet mixture until just combined. Fold in ginger and nuts.
  10. Drop cookies onto prepared baking sheets. We use an 1/8 cup measuring cup to scoop the batter and get similarly-sized cookies. Gently press the top fingers to flatten into discs. The cookies will not spread while baking.
  11. Bake one pan at a time until the edges of the cookies are lightly browned. Check after 11 minutes, and every 2-3 minutes – as needed. Remove from the oven and cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to finish cooling. 
  13. Allow cookies to totally cool. Store cookies in an airtight container.
butternut squash oatmeal cookies

Additional Tips for Making Your Cookies Great

You can choose from several cook squash methods.  In the video, we microwaved frozen cubed squash(+ 1 Tbsp water) for 4 minutes.  You can also buy squash that is already cooked, or roast the squash like we did for our breakfast hash recipe.

Don’t have butternut squash? Instead, you can use pumpkin, acorn squash or sweet potato.

To remove the excess moisture, in the video we allowed the cooked cubed squash to cool in a collander, then simply used hands to squeeze out the extra moisture. You can use coffee filters, cheesecloths or other straining cloths. Paper towels can also be used but be careful not to leave little pieces in with the squash.

Leaving out the egg white makes the cookies chewier. You can freeze egg whites, if you can’t think of something to do with it in the next couple of days.

This recipe is very versatile. You can use raisins or cranberries instead of candied ginger. You can use other nuts and/or or seeds instead of walnuts. Try browning the butter, instead of just softening it. Or, if you don’t want to use butter, use extra virgin olive oil. What about adding 1/2 tsp ground ginger and/or ground cardamom?

You can freeze the uncooked batter or the baked cookies. Use 2 Tbsp of black strap molasses instead of brown sugar.

If you want to bake two sheets at a time, rotate sheets halfway through baking.

Still got some Butternut Squash? Try this Butternut Squash Hash recipe.

butternut squash

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We hope you find this squash recipe is helpful and delicious! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

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Butternut Squash Hash

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butternut squash

Butternut squash is the best squash for folks on the fence about squash, and this butternut squash recipe is fantastic. It’s a great combo of flavors and textures and super easy to prepare.

butternut squash

When buying a butternut squash, choose one with a smooth, creamy, blemish free skin, and also one that feels heavy for its size. At home you can store the squash in a cool dry place and it will keep for 1-2 months.

Butternut squash has a fairly thin skin, so it is easy to peel, in fact you can easily peel the skin with a potato peeler, or just slice away the skin with a sharp knife.

Ingredients for Butternut Squash Hash

2 lb BUTTERNUT SQUASH
1 oz SUNDRIED TOMATOES –smoked sundried tomatoes are great! Check sundried tomato prices online.
2 Tbsp OIL for sauteing
1 ONION thinly sliced
3 cloves GARLIC mined
15 oz KIDNEY BEANS
1 Tbsp GARLIC POWDER
SALT to taste
BLACK PEPPER to taste
…some SPINACH is nice

butternut squash

How to Make Butternut Squash Hash

  • Cut sun dried tomatoes into short strips. Cover with warm water and set aside so they can rehydrate.
  • Wash squash and cut in half, lengthwise. Scrape out seeds/stringy center.
  • Place cut-size down into ¼ inch water in a baking pan. Bake at 400˚F for 30-45 minutes. Cook until tender. Check regularly after 30 minutes in the oven.
  • While squash is cooking and cooling, slice onion, mince garlic, drain/rinse kidney beans.
  • Allow squash to cool till you can cut off skin. Dice into good-sized chunks.
  • Heat oil in a skillet on medium-high heat.
  • Saute onion and garlic for 2 minutes.
  • Add seasoning.
  • Add beans and sun dried tomatoes. Cook for an additional 5 minutes.
  • Add cubed butternut squash into the skillet, mixing everything together gently. Cook until all ingredients are warmed through. Add some spinach if you like; it’s great for color and added nutrition.
  • Taste and adjust seasoning as desired.

Need a nice non-stick skillet with a top? Check current prices for a non-stick skillet on Amazon.

Check current prices for a Baking Pan on Amazon.

This butternut squash hash makes a terrific side dish and even a main dish if you just top it with an egg! It’s hearty like a potato dish. If you love Butternut Squash, then give Spaghetti Squash a try!

best spaghetti squash
When cooked spaghetti squash pulls apart into “noodley strings”

Thanks For Checking out our Recipes

We hope you find this squash recipe is helpful and delicious! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Share and Enjoy !

Butternut Squash Recipe in a Skillet

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butternut squash recipe

This butternut squash recipe is an easy and tasty dish and it’s quick to prepare. You can cook the squash on the stove top in a skillet in just 10-12 minutes with only four ingredients. You can also add a little sugar as well, but that’s entirely optional.

Coconut Butter Squash Recipe Ingredients

1 BUTTERNUT SQUASH
1 can COCONUT MILK (or less if using a smaller squash)
SALT and PEPPER (to taste)
2 Tbsp SUGAR (optional)
2 Tbsp OIL for cooking

butternut squash recipe

How to Cook Butternut Squash in a Skillet

Need a nice non-stick skillet with a top? Check current prices for a non-stick skillet on Amazon.

When buying a butternut squash, choose one with a smooth, creamy, blemish free skin, and also one that feels heavy for its size. At home you can store the squash in a cool dry place and it will keep for 1-2 months.

Butternut squash has a fairly thin skin, so it is easy to peel, in fact you can easily peel the skin with a potato peeler, or just slice away the skin with a sharp knife.

  • Wash a peel the butternut squash. The squash has a cylindrical top and a bulbous bottom, and I find that cutting the top away from the bottom makes it much easier to cut away the peel.
  • Once peeled, slice the squash lengthwise in half.
  • The bottom bulbous end will have a cavity filled with seeds. Take a spoon and scoop out the seeds.
  • Chop the squash into roughly ½ inch squares or smaller. The cut squash pieces should be roughly similar in size for even cooking. The smaller the pieces, the quicker the dish will cook.
  • Heat oil in a skillet on medium heat.
  • Add in the squash and toss with the oil, then cover and cook for 2 minutes.
  • Add salt and pepper to taste, plus a little sugar if desired, but this is entirely optional.
  • Stir, cover, and cook for 2 more minutes.
  • Reduce the heat to medium low.
  • Uncover and add in the coconut milk. I generally use an entire 15oz can of coconut milk, but for a smaller squash you might use less. How creamy do you want your squash to be?
  • Simmer gently for 4-6 minutes until the squash is cooked to desired doneness.

This butternut squash recipe makes a great side with very little effort and time, so definitely give the dish a try.

And if you’ve never tried spaghetti squash, take a look at One Of The Best Squash Dishes Ever! It’s all you need to know to prepare this very versatile winter squash variety.

best spaghetti squash
When cooked spaghetti squash pulls apart into “noodley strings”

Thanks for checking out this skillet squash recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Share and Enjoy !

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