Butternut Squash Doughnuts

You will want to make several batches of these cake doughnuts at a time. They're not only different, they're delicious, too!


2 dozen


2 eggs
1 1/4 cups granulated (white) sugar
1 cup mashed cooked butternut or winter squash of your choice
1/2 cup buttermilk
2 tablespoons butter, room temperature
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
oil for deep-fat frying
confectioners' (powdered) sugar or additional sugar, optional


In a bowl, combine the eggs, sugar, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).

Turn onto a heavily floured surface; roll to 1/2-inch thickness. Cut with a 2 1/2-inch doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°F (191°C).

Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with sugar if desired.

Estimated Time

Preparation Time: 15 minutes + chilling
Cook Time: 20 minutes

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