Oh, yes we did! We are celebrating Halloween with a decadent treat that has no food coloring – and no one is complaining. Today’s treat, butternut squash donuts (well, technically butternut squash zeppoli), are light and fluffy with a nice fall flavor. When you take a bite, they’re a nice cheery orange color inside. What’s not to like?
Butternut Squash Donuts
1 cup ricotta cheese
1/2 cup roasted butternut squash, mashed (see note)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Oil for frying
1 to 2 cups powdered sugar
In a large bowl, mix ricotta cheese, butternut squash, and eggs until thoroughly combined. Add flour, baking powder, and salt, and stir until just mixed. Heat the oil to 350 degrees. Carefully drop the dough, in rounded teaspoonfuls, into the oil, leaving plenty of space between each donut (they will puff up). Allow them to cook for 1 to 2 minutes on each side, or until dark golden brown. Remove from oil with a slotted spoon and place on a plate lined with a paper towel. Meanwhile, fill a brown paper bag with powdered sugar. When the donuts are cool enough to handle, put them, 2 to 3 at a time, in the paper bag and shake to coat. Serve immediately. Makes approximately 16 bite-sized donuts.
Note: To prepare the butternut squash, slice the squash in half lengthwise, scoop out the seeds, and dot each open face with a small amount of butter. Place the halves in a large pan, filled with about an inch of water, and roast at 375 for approximately 90 minutes, or until soft. Scoop out the flesh, and mash it with a fork to use in recipes.
Other note: Technically, this recipe cheats on our Unprocessed October resolution. But since it’s the last day of the month – and a kids’ holiday – we’ll let this one slide.