Pumpkins and other delicious winter squash aren’t just for roasting! They make lovely additions to desserts and baked goods. For this winter squash biscotti recipe, use pumpkin, delicata squash, ‘Carnival’ squash, ‘Sugar Loaf’ squash, or ‘Sweet Dumpling’ squash.
- 2 eggs
- 1/2 cup granulated turbinado sugar
- 3/4 cup cooked pumpkin or other winter squash, drained in a colander to get rid of excess moisture
- 1 teaspoon vanilla extract
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 cups whole-wheat pastry or all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup raisins or currants
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit.
Combine eggs, sugar, pumpkin or other winter squash, vanilla, allspice, cinnamon, ginger, and nutmeg in a medium bowl.
In a separate bowl, combine flour and baking powder; add to pumpkin mixture. Mix well. Stir in currants and walnuts.
Form one long, flat loaf on a baking sheet, coated with nonstick baking spray. Bake for 35 to 40 minutes. Remove from oven and cool on a wire rack for 15 minutes. Slice loaf (like bread) into 16 pieces. Arrange slices on their sides on the baking sheet and bake for 15 more minutes, then turn the slices over and bake another 15 minutes or until crisp and lightly golden. Cool thoroughly; store covered.