Sergeis Butternut Squash Cookies Raw Foods Recipes

SERGEI'S BUTTERNUT SQUASH COOKIES (RAW FOODS)

Steps:

• Blend squash in a food processor and put into a bowl.
• Blend raisins and orange juice in the food processor and add to the squash puree.
• Add the rest of the ingredients and mix thoroughly.
• Drop the mixture by spoonfuls onto dehydrator trays and flatten each cookie to a thickness of one inch.
• Dehydrate at 105 degrees for 12-15 hours.

BUTTERNUT SQUASH COOKIES

Steps:

• In a large mixing bowl, cream butter and sugars until fluffy.
• Beat in the eggs and squash.
• Stir well.
• Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
• Stir in raisins and nuts.
• Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

SQUASH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

BUTTERNUT SQUASH COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
• Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
• Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
• Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
• Chill dough until firm, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop 1-inch scoops of dough onto the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

BUTTERNUT SQUASH SOUP W/AMARETTI COOKIE CRUMBS

Steps:

• In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil. Once bacon has cooked remove from pot and discard(or eat it like I do!).
• Saute diced onion in your oil and renderings until soft and slightly translucent.
• Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.
• Add your stock and turn up heat enough to produce a good simmer without boiling and cook for another 10-15 min stirring occasionally until squash is soft.
• Stir in salt, pepper, pumpkin pie spice and sugar.
• Take off heat(for safety) and with either an immersion blender or potato masher break down the squash into a puree, leave chunks of squash if you prefer. Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.
• Now is the time you can taste and adjust your spices and if you prefer a thicker soup place pot back on med heat and continue to cook out the moisture.
• Once you are satisfied with your taste and consistency stir in the half and half.
• On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!
• Enjoy!

BUTTERNUT SQUASH COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
• Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
• Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
• Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
• Chill dough until firm, about 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop 1-inch scoops of dough onto the baking sheets.
• Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.