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Every fall I roast butternut squash or pumpkin and I consume it as it is, with a dash of cinnamon; perfect healthy dessert with no added sugars and fats. But when I have leftovers I usually find a way to incorporate this fruit in another recipe. I add it in a cheesecake, pasta sauce, soup, homemade bread, smoothies, cookies, etc.

These butternut squash cookies are an old recipe I make almost every autumn. They are made with butter, honey, nuts, dried fruit and spices. This recipe is the healthier version of chocolate chip cookies, packed with fiber and other nutrients.

They are soft, chewy and delicious, and they can be a great present for your friends and family. For better presentation I wrap them in cellophane and secure them with a ribbon.

Butternut squash cookies
Butternut squash cookies

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Butternut squash cookies


1 egg
250 g butter (softened)
130 g brown sugar
2 Tbsp honey
250 g butternut squash (cooked)
150 g chopped nuts (walnuts and almonds)
150 g dried fruit (raisins and cranberries)
600 g flour
10 g baking powder
1 tsp spices (cinnamon, nutmeg, cloves, allspice, powdered ginger etc.)


1. In a large bowl beat butter with brown sugar with electric mixer until light and fluffy. Add egg, honey and baked butternut squash and continue mixing until everything is well incorporated

2. In another bowl mix flour, baking powder and spices and add them gradually in the butter mixture. Then add the chopped nuts and dried fruit and mix the batter with a spoon or by hand

3. Cover the batter with plastic wrap and put it in the fridge for 1 hour to chill

4. Preheat the oven to 180 °C/350 F. Line 2 baking trays with parchment paper

5. Form walnut size balls out of the batter and press them with fork on the baking tray. Bake the cookies 5 minutes on 180 °C, and then lower the temperature on 150 °C and continue baking another 10 minutes. Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely.

Butternut squash cookies
Butternut squash cookies

Bon Appétit

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