Butternut Squash Tots (Gluten Free)

These butternut squash tots are made with pureed butternut squash and cassava flour. They are baked in the oven and an excellent side dish for lunch or dinner. This recipe is gluten free, dairy free and paleo friendly.

I mentioned having grand plans for my home-grown butternut squash and this is just one of the many recipes I'm exited to share!

These butternut squash tots are like miniature squash bread rolls. For instance, they're soft and doughy, with a subtle rosemary flavor (they don't taste like squash).

Even though my kids aren't fond of squash, they love these squash tots! Dip them in a little olive oil, slather them with grass fed butter or enjoy them plain - you can't go wrong.

Why You'll Love these Butternut Squash Tots

This recipe for squash tots has many great qualities. It is:

• gluten free and grain free - made with cassava flour
• nut free
• dairy free - no butter or milk
• paleo friendly - made with real, whole food ingredients
• contains pureed squash - a great way to sneak veggies into the diet
• easy to make - the dough is easy to work with and bakes in under 20 minutes

Ingredients

Here's a list of what you'll need to make these healthy squash tots:

• pureed butternut squash
• large egg
• olive oil
• raw honey
• cassava flour
• tapioca flour
• paleo baking powder
• rosemary
• salt
• granulated garlic
• optional topping: olive oil and flaked salt

These squash tots are made with cassava flour and tapioca flour, which in combination, create an elastic dough that's pliable and easy to work with.

They're flavored with pureed butternut squash, rosemary (fresh or dried), salt, garlic and a little honey. The honey is optional, but really adds to the flavor, so I recommend using it.

How to Make Butternut Squash Tots

The dough for these squash tots is made in one bowl, rolled and shaped into "tots", then baked in the oven. Here are the step-by-step instructions:

First, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium-sized mixing bowl, combine the pureed squash, egg, olive oil and honey. Whisk until well combined.

After that, mix in the remaining ingredients: cassava flour, tapioca flour, baking powder, rosemary, salt and garlic. Use a large spatula or wooden spoon to mix the dough.

Using a small cookie scoop (1 tablespoon in size), scoop the dough and shape it into a cylinder. Lay the tots on the lined baking sheet.

Brush each tot with a little olive oil and then sprinkle with flaked sea salt. (This step is optional but recommended.)

Place the tots in the oven and bake at 375 degrees for 14-16 minutes. When done, the tots will have cracked tops and be golden brown on the bottom.

Let the tots cool a few minutes on the pan, then serve.

Storage

Although these butternut squash tots are best eaten right after baking, they can be stored and eaten later. Place them in an air-tight container or baggie for up to 3 days at room temperature or a week in the fridge.

When ready to eat, warm them in the microwave for 10-20 seconds or re-heat them in the oven or toaster oven.

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