I modified this recipe. I was looking for a squash-apple cookie.

Note that there are no eggs listed.

I used two squirrel-damaged butternut squashes; I cut off the bad spots, seeded them, and cut them into fist-sized pieces. I used microwave to cook them--I didn't keep track of how long the cooking lasted but it was probably 15 minutes in total, but done in segments. I scraped out the flesh, which was more than sufficient for the two cups needed.

I substituted 2 cups chopped green apples for the raisins and omitted the nuts because I didn't have any. I did have part of a double-bag of white "chocolate" chips that I threw in.

If I were to make this again I'd increase the am't of the spices, esp the cinnamon and nutmeg. The squash is subtle--doesn't have a strong taste. Apples worked just fine.

Cookie puffs up, keeps its puffy shape instead of collapsing. It is indeed a big batch. I rarely say "add more sugar" but in this case sugar might be helpful, esp if you aren't cleaning out any old chips from your cupboard.