Instructions

acorn squash puree:

1. Preheat the oven to 350 degrees F.
2. Pour one cup of water into a baking pan and set aside.
3. Cut each acorn squash in half. pour or brush the melted butter onto all four halves.
4. Sprinkle cinnamon on top and place in baking dish, face down. (If you want to place face up, you can do that too.
5. The cinnamon will stay in tact (for the most part) either way.) Bake in the preheated oven for 30-40 minutes, or until the flesh is tender. 
6. Scoop the flesh out of the shell and add to a blender or food processor and puree until smooth with 1/2 Tbsp of water.

donuts:

1. Whisk together the granulated sugar, cinnamon, nutmeg, ginger, salt, baking powder and flour.
2. Add in the wet ingredients: vegetable oil, 3 eggs, acorn squash puree and mix until combined.
3. Grease a donut pan with butter or baking spray.
4. Use a small cookie scoop to add the donut batter to the pan.
5. Fill wells 3/4 full. You can also use a piping bag to fill the wells! It's really easy and mess free.
6. Bake the donuts for 12-15 minutes or until a toothpick comes out clean and the donuts spring back to your touch.
7. Remove from oven and let cool for a few minutes before loosening the edges and removing from the pan.

cinnamon sugar mixture:

1. Combine the cinnamon and sugar in a small bowl and transfer to a paper or plastic bag. Even a container with a lid would work for this.
2. Once donuts are cooled, place them one at a time into the bag or container.
3. Closing the lid or holding the bag closed, shake until the donuts are coated. Depending on the size of your bag or container, you may be able to coat two donuts at a time.