Butternut Tots with Maple Mustard Dipping Sauce
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Butternut Tots with Maple Mustard Dipping Sauce
Every kid loves a tot! This recipe for Butternut Squash Tots are far superior to those super market freezer tots. First, they’re made from butternut squash, giving you a sneaky way to add some veggies to your kids’ diets. Second, they’re made with love—yours! Don’t worry, they’re so easy to make and they come together in a flash. You can even freeze them for easy snacks and sides later on.
Pair Recipe with Butternut Tots with Maple Mustard Dipping Sauce with:
Chickpea Nuggets with Green Goddess Dipping Sauce
Similar Colavita Recipes:
Fontina Polenta Muffins with Sun-dried Tomatoes
Carrot, Zucchini and Scallion Fritters
Ingredients
Directions
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
Toss the butternut squash cubes with 1 tablespoon of Colavita olive oil and arrange them in an even layer on baking sheet.
Bake until they can be pierced with a fork, but still firm, 12 minutes. Remove from oven and allow to cool.
Place the butternut squash into the bowl of a food processor along with the scallions, garlic powder, panko, flour, paprika, salt and pepper. Pulse until ingredients are well blended, but still chunky, stopping to scrape down sides of bowl as needed.
Roll the mixture into tot-shaped cylinders.
Line a baking sheet with parchment paper and drizzle it with a little Colavita olive oil.
Place the tots onto the baking sheet and roast in the oven, about 20-25 minutes, rotating them halfway.
Serve with Maple Mustard.
Preheat the air fryer for 5 minutes at 400°F.
Spray the tots with just a bit of Colavita Olive oil (about 1 tsp).
Fry in the air fryer for 20 minutes, rotating or shaking the tray halfway through.
Stir all ingredients together in small bowl.
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Ingredients
Directions
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
Toss the butternut squash cubes with 1 tablespoon of Colavita olive oil and arrange them in an even layer on baking sheet.
Bake until they can be pierced with a fork, but still firm, 12 minutes. Remove from oven and allow to cool.
Place the butternut squash into the bowl of a food processor along with the scallions, garlic powder, panko, flour, paprika, salt and pepper. Pulse until ingredients are well blended, but still chunky, stopping to scrape down sides of bowl as needed.
Roll the mixture into tot-shaped cylinders.
Line a baking sheet with parchment paper and drizzle it with a little Colavita olive oil.
Place the tots onto the baking sheet and roast in the oven, about 20-25 minutes, rotating them halfway.
Serve with Maple Mustard.
Preheat the air fryer for 5 minutes at 400°F.
Spray the tots with just a bit of Colavita Olive oil (about 1 tsp).
Fry in the air fryer for 20 minutes, rotating or shaking the tray halfway through.
Stir all ingredients together in small bowl.