Squash Doughnuts

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1/2 dozen










Trans-fat Free, Good source of fiber
Metric measurements


1cup milkVideo
1cup squash cooked*
½teaspoon salt
½teaspoon cinnamonVideo
½teaspoon nutmeg
3cups flour, all-purpose
cups sugarVideo
2tablespoons vegetable shorteningVideo
2large eggsVideo well beaten
1teaspoon vanilla extractVideo
3teaspoons baking powderVideo
* not incl. in nutrient facts


Cream shortening and sugar.

Add eggs, squash, and flavoring.

Sift flour, measure, and sift with salt, baking powder, and spices.

Add alternately with milk to first mixture.

Chill dough. Turn onto lightly floured board.

Roll in sheet 1/3 inch thick.

Cut with floured cutter. Fry in deep fat at 365 degrees F. until brown. Drain on crumpled absorbent paper.

First published: last updated: 2013-04-20


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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 71714% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 465mg 19%
Total Carbohydrate 47g 47%
Dietary Fiber 3g 14%
Sugars g
Protein 31g
Vitamin A 7% Vitamin C 4%
Calcium 18% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

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