I made a lot of butternut squash the other day and had some leftover. What does one do with the rest? Make some yummy oatmeal raisin cookies of course! Think of the squash as a banana – moist, sweet, and a great binder in baked goods. 2 of my 3 kids loved them (the middle child is a little more picky when it comes to food 😛 ) Now you can bake up extra squash and use some in a savory dish like my succotash, and then you can make dessert!

Oatmeal Raisin Cookies

• 1 cup cooked butternut squash
• 2/3 cup raisins
• 1/2 cup whole oats
• 1/2 cup organic whole wheat flour
• 1 Tablespoon ground flax seed
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 Tablespoons pure maple syrup
• 1 teaspoon vanilla extract

Place flour, oats, flax, baking soda, baking powder, spice, and salt into a large mixing bowl.  Stir. Add in squash, syrup, and vanilla. Stir until all ingredients are combined and moist and then fold in raisins. Place batter by large spoonfuls (about 2″ in diameter) onto a greased baking sheet. Bake at 350 for 15-18 minutes. Allow to cool. Store in an airtight container for 2 days on counter or in fridge for up to a week.