Squash Drops

I made a Butternut Squash Risotto the other night and had left over cooked butternut squash. I decided to puree it and try making a drop recipe with it. They turned out wonderful and my kids are begging for more. 

I recently made this again but this time I used pumpkin puree and added 1/4 tsp ground cloves they were delicious!

Squash Drops

1 cup Butternut Squash or Pumpkin Puree

1/2 cup unsweetened applesauce

1/2 cup rapadura sugar or granulated cane sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tsp vanilla

1 egg

1 cup all purpose flour

1/2 cup whole wheat flour

Optional Additions

½ cup chopped nuts
½ cup chocolate chips

⅛ tsp ground cloves (add with the rest of the spices)

Blend together the puree, applesauce, and sugar using a stand or hand mixer. Add the rest of the ingredents except the flours and mix until well blended. Add the flour 1/2 cup at a time until completely mixed in. Depending on how liquid the puree was you may need to add up to 1/4 cup more of each flour for a total of 1/2 cup more flour. Stir in and desired additions. Scoop tablespoon sized drops on to a baking stone. Bake in a preheated oven at 375 for 10-12 min. Cool on a wire rack, serve slightly warm, store in an airtight container for 3-5 days, or freeze for later use.