Oatmeal Squash Cookies

Our school has a garden and a wonderful trio of women who are working with our classes helping them grow their vegetables and try new foods.  This recipe was a recent hit with the kids and got them trying the vegetable of the month: squash.

Makes about 4 dozen.

Preheat oven to 350

        2 cups flour

1         1/3 cups old fashioned rolled oats

1         ¼ tsp baking powder

2         tsp cinnamon
1         tsp ginger

        1 tsp salt

      1 c. softened butter

       1 cup brown sugar

       1 cup white sugar

       1 egg

       1 tsp vanilla

      1 ½ cups squash puree ( cut squash in half, scoop out seeds, put face down  on greased baking sheet, bake at 375 until  soft)

Cream butter and sugar in one bowl. Add egg and vanilla to the butter and sugar.  Combine dry ingredients in another bowl. Add ½ of flour mixture to creamed butter mixture and stir. Add ¾ cups of squash puree to mixture and stir. Add the rest of the flour , stir and then add another ¾ cup of squash puree. Drop by spoon on to baking sheets (either lined with parchment paper or greased) and bake at 350 for 20 minutes or until edges just beginning to brown.