Blog-OWEEN: Chunky Butternut Squash Chocolate Chip Cookies

Blog-OWEEN—one week of inspired self-care ideas (Oct. 24th-31st).  Self-care is creating a platform to help you manifest the life you want to live,  it looks different for everyone.  Self-care is key; internally, externally, and always cooking good food.

Who doesn’t love a good Halloween treat?  After all, Halloween is a “holiday” that encourages eating sugar so I thought it would be more than fitting to post a blog about baking goodies that the whole family can enjoy together. 

I wish I could take FULL credit for this, but I got the recipe from fitmencook on Instagram.  When I decided I wanted to bake a Halloween treat for the blog, I was thinking something with pumpkin or apples, but he posted a reel video of him making these cookies and I figured it would be perfect,(butternut squash is a fall vegetable and it’s not a typical cookie ingredient).

His Ingredients:

  • 1-Cup of Butternut Squash
  • 1 Whole Egg
  • 1 tbs Vanilla
  • 1/3 Cup Olive Oil
  • 1 2/3 Cup Almond Flour
  • ½ Cup of Coconut Sugar
  • 1tsp baking powder
  • 2 tbs Nutmeg
  • ½ Cup of Chocolate Chips

His Directions:

  • Pre-heat oven to 350 degrees Fahrenheit 
  • Bake cubed butternut squash for 25mins (lightly coat with spray butter and salt).  Massage these into the butternut squash before you place it in the oven.
  • After baking, mash the squash with a fork add the egg, vanilla, olive oil and mix together.
  • Set to the side
  • In a separate container, combine all the dry ingredients mix together and pour the squash mixture on top.  Combine with a large mixing spoon.
  • Add chocolate chips and mix into the dough
  • Use a cookie scoop and place the dough on a non-stick baking sheet.
  • Bake for 15mins on 350 degrees Fahrenheit


Let’s talk about how expensive almond flour is lol ($10 for a pack of flour).  I’ve never knew this flour existed, did you? I thought about using regular flour, but I had a feeling that it would not be the same.  I was going to improvise and use brown sugar instead of coconut sugar but at the very last minute while at the store I decided to stick to the ingredients.

I purchased all the ingredients from Whole Foods and when I got home, I realized I didn’t have any vanilla, so I substituted with rum flavoring (there’s no alcohol in it just the flavor of a spiced rum).  Separated all my ingredients, pre-heated the oven and got ready to cut into the squash. Oh, by the way, I added a teaspoon of cinnamon to the ingredients.

I purchased the smallest squash I could find, it’s just me and I didn’t want to make enough cookies to feed a village.  

I cut the squash in half (note: I only used one half of the squash).

Cut in half and seeded it

Peeled it 

Cubed it 

Prepared it for baking 

After baking it I poured it into a bowl and started mashing it with a knife.  It took some work lol I don’t think my squash was very ripe so it could have been cooked a little longer or I probably could have used a food processor (which I don’t have) or my blender but I decided to stick with the fork and half way through I started using my fingers.  By the way, this is why I labeled it “chunky” most of the squash was mashed but it still had chunks and I was okay with that.

I added the olive oil, but I think 1/3 cup was too much…judge for yourself.

The dry ingredients were HEAVENLY they smelled like Christmas morning it was at that moment that I knew these were going to turn out good.  

Per the instructions, I combined the dry ingredients and added the squash mix on top

Combine those together

And added the chocolate chips

I don’t have a cookie scoop, so I used a spoon to form my dough and place them on a baking sheet which I sprayed with non-stick spray to prevent them from sticking during baking. 

I baked them in the oven for 15mins at 350 but before the time was up, I knew they needed to stay in a little longer.  They still felt soft to the touch, so I added an extra 20mins to my timer.  Halfway through I could smell them so I constantly checked them because I didn’t get this far for them to burn.  I took them out after 11mins (so a total cook time of 26mins for me) and decided to let them cool for a while (they didn’t feel as soft when I touched them, but I didn’t want them to fall apart either).  After about 10mins I gently used a spatula to lift them off the baking sheet.

Aren’t they beautiful?

I think they’re perfect for the holiday season, not just for Halloween, you can give them out as gifts, bring them to holiday parties (maybe next year’s holiday party because of the pandemic) or just have them around the house during and after the holidays for you and your family to enjoy.

They were DELICIOUS.  Not too sweet, it was the perfect amount of sweet and you can bake them without the chocolate or use other add ins such as raisins, cranberries, M&Ms, nuts, etc..


Let me know what you think if you try them.  Let’s Chat!


Follow me on Instagram @Tam33ks


Published by tam33ks

I have a long history with mental illness. Overcoming depression made me realize my own resilience. It also made it clear that I wasn’t taking care of myself. I believe that in order for us to fully engage with ourselves and others we have to make time for self-love through our self-care habits. My goal with this blog is to encourage women in my age group to make time for self-care daily.

4 thoughts on “Blog-OWEEN: Chunky Butternut Squash Chocolate Chip Cookies

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