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Did you know that last Saturday was National Squash Day?
Um…yeah, neither did I? We had no woofing clue until Mama went to the grocery store and they were all like “Squash is wonderful! Buy lots of Squash! Today only – 1 million percent off!” I swear, who comes up with these crazy holidays. Is it Hallmark? Are we going to be buying “Happy Third Tuesday on the Month” cards soon? Man!
Still, Mama is nothing if not easily swayed, so in honour of National Squash Day, we’re sharing our Autumn Gold Dog Treats.
These are tasty as woof you guys. Felix and I both love squash and we’re happy to even get chunks of it on top of our food or by alone. We were actually disappointed as woof that Mama didn’t whip up a batch of these this weekend, but she says that she was just too busy. HUMPF? Will this move ever be over? I am so sick of Mama’s excuses.
Besides that Mama CLAIMS these cookies are fairly easy to make and if you don’t feel like roasting your own acorn squash, canned pumpkin works just as well. How’s that for easy? Eh Mama? If they’re so darn easy, WHY DIDN’T YOU MAKE ME SOME?
That’s what I thought.
PrintAutumn Gold Gluten Free Dog Treat Recipe
- 2 medium carrots – peeled, roasted and roughly mashed
- 1 cup of mashed, roast acorn squash
- 2 eggs
- 1 tablespoon of turmeric powder
- 1 tsp garlic powder (optional)
- 1/4 cup of crushed flax seed
- 3/4 cups of rolled oats
- 1 3/4 cups of Red Mill All Purpose Baking Mix
- Water or dog-friendly chicken stock – as needed
Preheat oven to 350F.
Roast your squash and carrots. I prefer to buy a small squash, chop it in half, scoop out seeds and roast, as it is less prep, but if you are in a time crunch you can chop the pieces small and they will roast faster – or you could even use plain canned pumpkin.
Place acorn halves face up in a baking dish, place carrots around them (no need to peel/chop). Roast for 45 – 60 min or until tender enough to mash. Roughly mash.
Measure out 1 1/2 cups of the mashed pumpkin/carrot mix. Mix with garlic, tumeric, & eggs. Measure out 1/4 cup of flax seed and use rolling pin to crush. Add flax and rolled oats and mix well. Add baking mix and combine. (This is easier with your hands, don’t be afraid to TAKE CHANCES! MAKE MISTAKES! GET MESSY!). Depending on the moisture content of your carrot/pumpkin, the mix may be a little wet or dry. If the mix is wet, add a little extra flour mix to bring it to a non-sticky texture. If it is dry, add water or chicken stock as needed to keep it from crumbling.
Lightly flour counter top with Baking Mix. Turn out dough onto counter and roll out to 1/4″. Cut out with cookie cutters – or use a pizza cutter or knife to cut into bite sized squares. Line cookie sheet with parchment paper and transfer cookies to cookie sheet.
Bake for 40 – 50 minutes. Remove from oven, let sit 10 min and transfer to a cooling rack. For very hard, crunchy cookies leave the tray in the oven, turn it off and let sit until oven has completely cooled.
What do you think guys? Has your dog ever tried squash? Did they like it?
It’s Tasty Tuesday!
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