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Spiced Squash Doughnuts

[Photograph: Alexandra Penfold]

With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake.

Note: If you don't have a doughnut cutter you can use a 3-inch round cutter with a 1-inch cutter for the center hole. Let doughnuts sit for about ten minutes before frying so that the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature, so the surface won't feel dry to touch but a few extra minutes of resting will help the doughnut absorb less oil and contribute to a lighter texture. While doughnut holes are fun to make and eat, the timing of frying them can be challenging. I recommend combining the scraps to make more full sized doughnuts.

Any pumpkin pie spice blend should pair well with the squash here. I'm particularly fond of the blend from Trader Joe's that uses cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

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