I get it. You like pumpkin.
I do too. Love it actually. But honestly, if I see another pumpkin recipe, I just might scream.
And here’s where I reveal my love of the loophole. Because this recipe, while it may seem like a pumpkin recipe, isn’t. I mean it was in its original form, but instead of pumpkin, I used my favorite of all the winter squashes.
Though, if you are fan of the canned pumpkin, you are more than likely consuming hubbard squash without knowing it. So you love it too.
It comes in both red and blue skinned varieties, but I’ve never been able to tell the difference, taste-wise. The blue ones can be beastly HUGE (the size of a small child, really), but the red one tend to be a more manageable size.
But, they are not to be confused with the red kuri squash, which are less “warty” on the outside.
Confused? It doesn’t matter. Just grab yourself a winter squash, and make these cookies. Add some extra chocolate chips and no one will be the wiser.
You could definitely make these with canned pumpkin, and I have some on hand, but me? I went and roasted and pureed one of the two red Hubbard squashes I bought at the last farmers market of the season last weekend and used that instead.
You could also use raisins in place of the chocolate chips, but why you would do that is beyond me. Seriously why would I want to use raisins when there are chocolate chips in the hiz-ouse, ya know?
Hubbard Squash Chocolate Chip Cookies (Makes about 2 dozen cookies)
- 2 cups flour (I used a gluten free mix from Namaste)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 T brown sugar
- 1/2 cup NuNaturals Stevia Baking Blend (or regular white sugar)
- 1/2 cup almond milk
- 1 cup pureed hubbard squash (or pumpkin)
- 1/3 -1/2 cup chocolate chips
Preheat oven to 350. Stir flour, baking soda, baking powder, salt, cinnamon, and sugars together. Add almond milk and squash puree and mix until combined. Fold in chocolate chips.
Drop cookies by heaping tablespoonful, flatten a bit with (ahem, clean) fingers, and bake for 10-12 min. Let cool on pan for another 2 minutes and then transfer to a wire rack.
These cookies aren’t super sweet, so if you go nuts for the sugar, you may want to add more. I thought they were perfect with the tiny chocolate chips.
Of course, more chocolate chips are never a bad thing, whether you are hoping to divert attention from the hubbard-ness of these cookies or not.
Have you ever tried hubbard squash? Did you know that you’ve been lied to by the Libby’s people this whole time?