Squash it.

I have been staring down a growing pile of squash in my kitchen for some time. My farm box in the winter has a lot of squashes, and they are always one of the first things to be left over because they age so well. It is also hard for me to use them because Audrey doesn't really like them and they are a little too starchy to serve with another starch as side, particularly when one family member needs diabetic friendly meals, so often they sit for a while.

But I was inspired today. I figured that I like butternut squash more than pumpkin and actually find it sweeter than pumpkin so why not use some of it in a sweet application?

So I made "pumpkin" cookies with pureed roasted butternut squash. And they were pretty darn yummy. I think they were a little sweeter than the pumpkin, so I may have to cut the sugar in half if I make this substitution for other things, but that doesn't hurt either.

Maybe tomorrow we will try the "pumpkin" carrot bars.