Toast ½ cup whole walnuts in a 325 degree oven for 6-8 minutes until golden, but not brown; chop and set aside.

In a big bowl, stir together 2 cups whole wheat flour, 1 cup rolled oats, ¼ cup ground flax seed, 1 t. each of baking powder, cinnamon, ground ginger and ground cloves and ½ t. salt.

In a smaller bowl,whisk together 15 oz. of butternut squash, 1 cup of melted butter or oil, 1 cup of honey,1 ½ T. molasses and either two "flax eggs' or two regular eggs.

Gently pour the squash mixture into the bowl of dry ingredients and stir until well combined.

Stir in your chopped walnuts and put the entire bowl of dough into your refrigerator for at least 30 minutes.

Using a small scoop, add your dough balls onto a greased baking sheet or one covered with parchment paper.

Bake the cookies in a preheated 350 degree oven for 12 minutes or until they spring back at you when you touch the tops. Allow them to sit on the pan for a few minutes before removing them to a cooling rack.