3/4 cup squash puree
2 Tbs. peanut butter
2 cups whole wheat flour
1/2 cup all-purpose flour for rolling
Preheat oven to 350 degrees. Mix eggs, squash and peanut butter in a large bowl. Incorporate flour until you have a stiff, dry dough. Knead with you hands if necessary. (This dough is much drier then cookie dough for humans; about the consistency of pie crust.) Roll the dough out with a rolling-pin on a floured surface until 1/2 inch thick. Cut with the cookie cutter of your choice or just use a knife to cut into squares. Bake on a cookie sheet until hard, approximately 25 mins. Move treats to wire rack and allow to cool.