Butternut Squash Cookies
1/3 of a whole butternut squash, approximately
1/2 cup hazelnuts, chopped finely
2 teaspoons cinnamon
4 tablespoons brown sugar
2 tablespoons vegan margarine
2 tablespoons vegan semi-sweet chocolate
a handful of sesame seeds
Fill up a medim sized saucepan halfway with water. Bring to a boil. While it's coming to a boil, chop up the squash. It doesn't matter how you chop it. When the water boils, turn it to medium and put the squash in. Keep it in for about 10 minutes or until pretty soft. After it's finished, drain the water, put the squash into a mixing bowl and mash. Add the hazelnuts and mix together. In the microwave, melt margarine, brown sugar, and chocolate. Add it to the squash mixture plus some sesame seeds (use as much as you want) and mix more. Turn it into balls and put it on a baking sheet. Mash it down so it's fairly flat. Add more sesame seeds on top. Put it in the oven or toaster oven at about 300 for about 15 minutes. I used a toaster oven (I live in Japan and ovens aren't very common here), so I'm not sure of the exact temperature unfortunately. 300 should be used as a guide. I baked it on one side for 10 minutes and then flipped over and cooked it on the other side for 5 minutes.
Source of recipe: I invented this recipe when I had some hazelnuts lying around and I knew I wanted to do something different with the squash.