If using fresh butternut squash, preheat your oven to 400°F (200°C). Cut the squash in half, scoop out the seeds, and roast flesh-side down until tender, about 45-60 minutes. Let cool slightly, then scoop out the flesh and puree in a food processor or blender until smooth. Alternatively, use canned butternut squash puree for convenience.
In a medium bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, cream together the butter, oil, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the butternut squash puree to the wet ingredients, mixing until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in your favorite mix-ins, such as chocolate chips, chopped nuts, or dried cranberries.
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin during baking.
Preheat your oven to 375°F (190°C). Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
