Description
These healthy butternut squash tots are made with pureed squash and cassava flour. They are great finger food for kids and they're gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 1/2 cup pureed butternut squash*
- 1 large egg
- 2 Tbsp olive oil
- 1/2 Tbsp raw honey
- 1/2 cup + 2 Tbsp cassava flour (90g)
- 1/2 cup tapioca flour (60g)
- 1 tsp paleo baking powder
- 1 tsp chopped rosemary (fresh or dried)
- 3/4 tsp salt
- 1/4 tsp granulated garlic
- olive oil + flaked salt (optional topping)
Instructions
- 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.
- 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.
Notes
*I steamed and pureed my own butternut squash. Another option is to buy canned squash puree. To make your own: cut off the ends of the butternut squash, removing the stem and base. Then, cut the squash in half length-wise. Remove the seeds, then cut the squash into cubes. Place the squash into a steamer pot an steam until tender. Let the squash cool to room temperature then blend it in a food processor or high powered blender. (No need to remove the skin.)