Butternut Squash is my favorite. That vegetable is so versatile, I’m always amazed at what I can make with them. I found a recipe for squash tots online and had to make and try them. These are AMAZING! I loved these so much. I made these with Popcorn Tofu. If you want the recipe for them click HERE.
I also made up a dipping sauce on the fly. I figured, why not? I just threw the ingredients together and it completely worked. Delicious!
For the Butternut Tots
1 lb. butternut squash (about ½ of a medium squash), cut into 1 inch cubes
1-2 tbsp. coconut oil, divided
1/4 medium onion, quartered
1 garlic clove, minced
¾ cup panko breadcrumbs
¼ cup all-purpose flour
½ tbsp. smoked paprika
¼ tsp. salt, plus extra for sprinkling
¼ tsp. black pepper
For the Agave Mustard Dipping Sauce
¼ cup yellow mustard
2 tbsp. agave syrup
2-3 tsp. paprika (or to taste)
Make the Butternut Tots
Preheat oven to 400°. Line a baking sheet with parchment paper. Toss butternut squash cubes with ½ tablespoon of olive oil and arrange in an even layer on baking sheet.
Bake until piercable with a fork, but still pretty firm, 12-15 minutes. Remove from oven and allow to cool for a few minutes.
Place butternut squash into food processor bowl with onion, garlic, panko, chickpea flour, paprika, salt and pepper. Pulse until ingredients are well blended, stopping to scrape down sides of bowl as needed. Roll into tot-shaped cylinders.
Coat a large nonstick skillet with 1 tablespoon of olive oil and place over medium heat. Working in batches if needed, arrange tots in an even layer in skillet. Cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and sprinkle with salt, if desired.
Make the Dipping Sauce
Stir all ingredients together in small bowl.