Fall is officially here, and what better way to celebrate than to enjoy one of the most popular seasonal staples in doughnut-form? Sure, delicata squash may not immediately sound your sweet-treat-this-way internal alarm, but bear with me for a sec. The dish, which involves slicing raw squash into slices (the makings of your doughnuts) and roasting ’em, is said to taste like a heavenly combo of sweet potatoes and pumpkin pie. By topping the gourd rings with some other wholesome ingredients, you’ll wind up with a melt-in-your-mouth dessert that’s 100 percent vegan, to boot.

Lauren Kirchmaier, the plant-based blogger behind Flora & Vino, recently shared the genius idea for the squash doughnuts on Instagram, and they essentially couldn’t be easier to make. All you need is one delicata squash, 2 to 4 Tbsp of coconut-cashew nut butter (or your nut butter of choice), 1 Tbsp shredded coconut, and 1 Tbsp pumpkin seeds. After preheating your oven to 400°F, line a baking sheet with parchment paper and start preparing the doughnuts: “Wash and scrub the delicata squash and slice it into large one-inch ‘doughnut’ rounds,” she writes. “Then under running water, scrape out the seeds in the center with your finger or a spoon.”

After patting the squash rings dry, place them onto the baking sheet and put them in the oven for 25 to 30 minutes, flipping them once halfway through the cook time so both sides are golden-brown and bubbly. Once the baked rings come out of the oven, immediately drizzle them with nut butter and pile on the toppings for a healthy, vitamin-packed round that’ll fuel you all season long. Because, hey, who needs the sugar-heavy, fried version of doughnuts anyway?

These sweet potato blondies are a heart-healthy, gut-friendly take on mouth-watering dessert. Or, try three other healthy dessert recipes that you should be eating…like, tonight.