Butternut Cookies

1. Prepare Butternut Squash:
   • Preheat your oven to 375°F (190°C).
   • Cut the butternut squash in half and remove the seeds.
   • Place the squash halves on a baking sheet, cut side down.
   • Bake for about 45-60 minutes, or until the flesh is tender.
   • Scoop out the cooked squash and mash it. Measure 1 cup for the recipe.
2. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
3. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients:
   • Beat in the egg and vanilla extract until well combined.
   • Add the mashed butternut squash and mix until smooth.

1. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Mix Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
   • If desired, fold in chopped nuts.
3. Shape Cookies:
   • Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.
4. Bake:
   • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
5. Cool:
   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

1. Optional Dusting:
   • Once cooled, you can dust the cookies with powdered sugar for an extra touch of sweetness.

Enjoy your homemade butternut cookies! Feel free to customize the recipe by adding ingredients like raisins, chocolate chips, or your favorite spices to suit your taste preferences.