Squash Cookies

We have been overrun with acorn squash this year.  They came up as volunteers and I've been trying to figure out how to use all of them up. I roasted a couple one day and was trying to figure out what else to do with them.  Then it hit me - cookies!  I mean it would combine a veggie, add some fruit and nuts - and chocolate - and you have a complete meal! These actually aren't super sweet and I love the texture.  Perfect with some Fangboner Farms tea.


squash cookies

Squash Cookies


  • 1/2 C butter, softened
  • 3/4 C white sugar
  • 3/4 C brown sugar, packed
  • 2 eggs
  • 1 1/2 C mashed cooked squash (acorn, butternut, turban)
  • 2 1/2 C flour (I use gluten free flour, with 1 1/2 tsp xanthan gum)
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 C dried cranberries
  • 1 C chocolate chips
  • 1 C chopped pecans
  • 2 1/2 tsp baking powder


Preheat oven to 375 degrees

In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices. Add to mixture, stirring until well blended. Stir in cranberries, chocolate chips and pecans. Spoon onto cookie sheets (I love using an ice cream scoop to have consistent size), spacing cookies about 2 inches apart.

Bake for 10-12 minutes in the preheated oven until edges are golden.

These are soft cookies so don't overbake them. And they freeze great.  And you've got your veggies in for the day!


Fangboner Farms Chopped Apple Salad

It's Fall and we're surrounded by an abundance of wonderful apples.  I found this glaze idea - and of course had to make a few changes to it. I served it to some friends at a Tea here on the Farm.  They loved it.  I figured it was a love it or hate it salad.  Well we love it - so try it out and see if you do too.

.Fangboner Farms Chopped Apple Salad For the vinaigrette:

  • 1/4 C¬†molasses
  • 2 Tbs pomegranate wine vinegar
  • 1 Tbs heaping of Dijon Mustard
  • 1 Tbs honey
  • Salt (I prefer course sea salt or kosher)
  • Freshly ground pepper
  • 3/4 C extra-virgin olive oil
For the salad:
  • 6 apples (I like Gala or Granny Smith), skin left on but core removed and cut in small chunks
  • 2 C baby spinach
  • 2 C baby lettuce (any kind of mix will work)
  • 1 C chopped walnuts
  • 8 oz blue cheese
  • 1/2 tsp Fangboner Farms Classic Blend
  • Salt
  • Freshly ground pepper
Directions For the vinaigrette: In a small bowl, whisk the molasses and wine vinegar.  Add in the rest of the ingredients and whisk until blended. For the salad: Combine all the ingredients. Pour the vinaigrette over the salad and toss to mix. Serve immediately and then sit back and bask in the glow of compliments.

Fangboner Farms Pesto Chicken Salad

Let's just be clear - I love pesto.  I crave it, love the flavor and texture of it and most of all the wonderful smell of the basil blending with garlic and Parmesan cheese. Yum! This is one of those dinners I can throw together quickly and then we can sit and enjoy with a glass of our favorite wine. Try it - you'll be hooked by its simplicity, healthiness and most of all flavor.  

Fangboner Farms Peto Chicken Salad (or the perfect summer evening salad)

  • 2 chicken breasts (I prefer organic)
  • Salad greens- I like to mix spinach, kale and baby lettuce greens (Kroger has a great organic Power Green mix)
  • 2 ripe slicing tomatoes
  • Parmesan cheese (either shredded or shaved, not the powdery stuff in the can)
For the Pesto
  • 3¬†C¬† packed fresh basil leaves
  • 4 cloves garlic peeled
  • 1/2 C pine nuts
  • 1/2 -3/4 C extra virgin olive oil
  • 1/2 C Parmesan cheese, shredded

Place the basil, garlic and pine nuts in food processor.  Pulse until chopped. Slowly pour in olive oil and pulse until it reaches a smooth consistency. You can add more/less oil to achieve the consistency you like.  Then add in Parmesan cheese.

Grill the chicken breasts.  I just use salt, pepper and a dash of Fangboner Farms Italian Blend for seasoning.

When they are done, just slice them and place them over the greens and slices of fresh tomato. Place the pesto on top of the chicken and add some Parmesan cheese to the top. Then enjoy!