Skip the heavy potatoes and make these butternut squash tots packed with antioxidants, fiber, and extra crispy flavor!

These oven-baked butternut squash tots are the perfect addition to breakfast! With only four simple ingredients, they’re healthier than store-bought versions and contain zero preservatives or artificial ingredients. Make them in batches for busy mornings or serve them as a tasty snack in between meals.

Butternut squash is rich in antioxidants and a popular winter squash you can find year-round in most grocery stores. Similar to sweet potatoes, they’re used in many healthy recipes as a low-carb alternative to regular white potatoes. With a subtly sweet flavor, they pack in plenty of fiber and vitamins to help boost up your nutrition. (1) You can also add optional herbs like thyme and basil to kick up the flavor.

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Use a grater to shred the squash and easily transform it into fritters or tots. Unlike many veggies that have a high water content, butternut squash does not need to be wrung out to remove excess moisture before baking. Not only will this help cut down on prep time, but it’ll also yield a crunchy crisp texture – without needing to fry.

To get started, peel each squash using a vegetable peeler and cut off the ends with a knife. Spoon out the seeds and shred the squash with a grater into a medium bowl. Add in the almond flour and egg, then mix well to combine. Form the mixture into small tots and place onto a baking sheet lined with parchment paper. Sprinkle with sea salt and bake for 20-22 minutes. Serve hot and enjoy with plenty of Paleo ketchup for dipping!

Tip: These butternut squash tots can be frozen and reheated as needed. Simply freeze in an airtight container lined with wax paper until ready to heat. When ready, preheat the oven to 325ºF and bake for 12-15 minutes.

Jennafer Ashley

Crispy Butternut Squash Tots

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Total time:32 mins

Cook Time:22 mins 22 minutes

Prep Time: 10 mins 10 minutes

Serves:4 (4 tots per serving)

Crispy Butternut Squash Tots

Recipe by: Jennafer Ashley

Skip the heavy potatoes and make these butternut squash tots packed with antioxidants, fiber, and extra crispy flavor.

Tools

• Medium mixing bowl
• Large baking sheet
• Parchment paper

Ingredients

• 2 cups grated butternut squash
• 1/2 cup blanched almond flour
• 1 large pasture-raised egg
• 1/8 t sea salt

Instructions

• Preheat the oven to 375ºF and line a large baking sheet with parchment paper.
• In a medium mixing bowl, combine the grated squash, almond flour, and egg. Stir well to thoroughly combine.
• Use a tablespoon to scoop the mixture and form into a compact tot. Place onto a baking sheet and repeat with the remaining mixture.
• Sprinkle with sea salt and bake for 20-22 minutes. Serve hot and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Hodgson Mill)
Sea salt (REDMOND)

For more Paleo recipes including butternut squash, try one of these…

• Kale Salad with Caramelized Butternut Squash
• The Best Butternut Squash Soup Recipe with Pomegranate Seeds
• Hasselback Butternut Squash with Buttery Honey Glaze