According to a 1920 Good Housekeeping article, squash are a gold-mine and are “almost as variously useful as tomatoes.” One of the recipes included in the article was for Squash Nuggets. I decided to give it a try and was glad I did.
The Squash Nuggets were a fun, easy-to-eat, small sweet muffin that had just a hint of orange. They are just the right size for a small snack or treat – and great with coffee. They were especially tasty when eaten warm, but also good cold.
Here is the original recipe:
The pureed squash that I used was very moist. When I made this recipe the dough was very sticky, and I had to add a lot of extra flour (a whopping 1 1/2 cups of additional flour) to get a dough that can be rolled.
And, here is the recipe updated for modern cooks:
4 tablespoons margarine or butter, softened
6 tablespoons sugar
2 tablespoons dark corn syrup
1 egg (or 2 egg yolks) (I used an egg.)
1 cup squash puree (I cooked cubes of Hubbard squash, then put through a Foley mill to make smooth. Butternut squash would also work well – or use canned or frozen squash.)
1/2 teaspoon grated orange peel
1 1/2 cups pastry flour (All-purpose flour may be substituted) + additional flour if needed (My squash was very moist and I needed to add an additional 1 1/2 cups flour to get a dough that I could roll.)
1 teaspoon salt
2 teaspoons baking powder
Preheat oven to 375° F. In a mixing bowl, cream together the butter or margarine and the sugar. Add the corn syrup, egg, squash puree, orange peel, flour, salt, and baking powder. Stir to combine into a soft dough that can be rolled to create log shapes. Add additional flour if the squash was very moist. Cut each log into 1-inch pieces. Place on a greased baking sheet and bake for 20 minutes or until lightly browned.
13 thoughts on “Old-fashioned Squash Nuggets”
They sound very tasty. Nugget in the name threw me off, as I pictured something else.
Just might have to try these. Sounds good.
I wonder if these would work with pumpkin? When I make squash there is rarely any leftover…
How interesting! I’ll have to give these a try.
These do look good.xxx
That’s a lot of sugar! I wonder what “sifted “ squash is and if it’s a lot dryer than shredded.
It is so funny that they are called squash when squash plays so minor a role in the muffins. I need something that takes about ten cups of squash at the moment to use the three butternut currently sitting on my counter!
Squash nuggets seem new and interesting. I wonder how they would be with pumpkin.
This sure is something different!
I was liking them, until I was reminded of the sugar content. But I bet they have a lovely warm color to them.
These were good! Thank you for sharing the recipe.
I had leftover cooked kabocha squash, which was very sweet and a little dry, so I cut half of the sugar and they turned out well. It’s always fun to mess around with historical recipes!
It’s wonderful to hear that you made the Squash Nuggets, and that they turned out well. Thank your for taking a few moments to write this note.