1 pkg. yellow cake mix
1/2 cup quick-cooking rolled oats
2 tbsp. pumpkin pie spice
1 large egg
1 1/2 cups cooked, peeled & mashed butternut squash
2 tbsp. oil or applesauce

Split squash and clean out seed cavity. Peel and cut into 1-inch cubes. Place in pot of boiling water and cook until fork inserted into piece comes out easily, but do not overcook as this will add unnecessary water. Drain, cool and mash squash.

Preheat oven to 350°F. Spray cookie sheets with non-stick cooking spray (Pam).

Mix above ingredients together and drop by spoonfuls onto prepared cookie sheets. Flatten tops just a little with back of spoon dipped into water.

Bake at 350°F for 10 to 15 minutes.

FROSTING:

3 cups confectioners' sugar
3-4 tbsp. orange juice

Mix together and spread over cooled cookies.

Variation: Add 1/2 cup chopped nuts, raisins or even chocolate chips if you like.

Esse gute - eat good.

Submitted by: T.J.