Our squash are ripe this time of year and spread along the dining room wall like a gaggle of school kids waiting to go outside. A fair few of them will somehow make their way closer to the heavy oak legs of our dining room table – I assume with help from a black and white dog or cat. Fortunately, it isn’t often used for meals aside from Christmas dinner.
The big oak table is mainly a landing zone for mail, cats, and things for me to take back to school when I visit. I remember fabulous fall days, coming in the front door with my prematurely-donned winter boots crunching through a mountain of leaves after school or barn chores. I’d find two Quality Street chocolate tins full of cookies sitting on the counter. “Full” of course depends upon whether or not my dad or brother had made it to the kitchen ahead of me. Each tin looked similar, but one generally had squash cookies in it and the other horse cookies.
They are surprisingly similar until you take a bite. Horse cookies are primarily molasses and carrots, so not unhealthy, but zero sugar does not make them taste so good. Horse cookies are my hooved friends’ favourite treat – second only to jelly beans and possibly peppermints, though, having tasted them myself I have no idea why.
Squash cookies on the other hand are one of my favourite fall cookie recipes. My mom always makes these spicy warm cookies when that first gust of cold air hits early in October. I know it’s pie season, but I love the smell of them baking! It seems to keep the house warm and cozy for days and each time I open the tin the smell wafts up. Delicious.
TIP: Try it with fresh, local, butternut squash. Cut the squash in half, stick it on a baking sheet open side down and bake it in the oven at 350 for 45 minutes to an hour. Also, be careful not to use too much salt! Measure the salt over the sink, not the mixing bowl, if you are pouring from a box – they have a tendency to leak.
SQUASH COOKIES
3/4 cup shortening[book id=” /]
1 1/4 cups lightly packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup canned or cooked mashed pumpkin or squash
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, allspice and ground cloves
1/2 teaspoon salt
1 cup raisins (Not optional! Seriously. Just halve the recipe and try them with the raisins!)
1/2 cup chopped nuts (optional)
Cream shortening and sugar. Beat in eggs, vanilla and pumpkin or squash. Combine dry ingredients and stir in. Mix in raisins, dates and nuts. Drop by spoonfulls on to greased baking sheets. Bake in 375 degree oven for 10 to 12 minutes. Makes 4 to 5 dozen. Enjoy!
