Homestead Breads

Baking season beckons! Studded with your favorite autumn ingredients, these tender treats are not a want but a knead.

Butternut Squash Doughnuts

My mother and I used to make several batches of these cake doughnuts at a time. They're different and delicious! -Elizabeth Leighton, Lincoln, ME

Prep: 15 min. + chilling Cook: 5 min./batch Makes: 2 dozen

• 2 large eggs, room temperature
• 1 1/4 cups sugar cup mashed cooked butternut or winter squash of your choice
• 1/2 cup buttermilk
• 2 Tbsp. butter, softened
• 2 tsp. vanilla extract
• 3½ cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. ground nutmeg
• 1 tsp. baking powder
• 1 tsp. cream of tartar
• ½ tsp. salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• Oil for deep-fat frying Confectioners' sugar or additional sugar, optional

1. In a bowl, combine first 6 ingredients. Combine dry ingredients; add to squash mixture and mix well. Cover; refrigerate for 2 hours (dough will be very soft).

2. Turn onto a heavily floured surface; roll to 2-in. thickness. Cut with a 2/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat 1 in. oil to 350°.

3. Fry the doughnuts, a few at a time, until golden brown on both sides, 1-2 minutes per side. Drain on paper towels. Dust with confectioners' sugar if desired.

1 DOUGHNUT 173 cal., 7g fat (1g sat. fat), 18mg chol., 172mg sod., 26g carb. (11g sugars, 1g fiber), 3g pro.

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