Ingredients
2 large eggs, room temperature1-1/4 cups sugar1 cup mashed cooked butternut or winter squash of your choice1/2 cup buttermilk2 tablespoons butter, softened2 teaspoons vanilla extract3-1/2 cups all-purpose flour1-1/2 teaspoons baking soda1-1/4 teaspoons ground nutmeg1 teaspoon baking powder1 teaspoon cream of tartar1/2 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground gingerOil for deep-fat fryingOptional: Confectioners’ sugar or additional sugar
Preparation
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-in. thickness. Cut with a 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. oil to 350°.
Fry doughnuts, a few at a time, until golden brown on both sides, 1-2 minutes per side. Drain on paper towels. Dust with sugar if desired.
