I love playing with my food. I feel like squash needs a food category all of its own. There are so many varieties and the recipe options are endless.
This recipe is really simple and really delicious, especially if you like texture with your food, which I really do. These little Baked Butternut Squash Rösti are soft on the inside and crispy on the outside. I have to confess, I'm not a fan of savory winter squash dishes. I mean, I love winter squashes, but I either eat them plain or I make them slightly sweet. So, I made these two ways . . . breakfast and dessert! Don't stress over the look of these and the dark parts on the edges. This recipe is definitely a metaphor for finding the perfection in the imperfect. The messy part is where are the crunchies come into play and they are delicious!
Butternut Squash Rösti
Makes about 9
- 5 cups Shredded Butternut Squash, about a pound
- 1 Tbsp Bob’s Red Mill Egg Replacer, prepared accorded to package direction
- 1 Tbsp Cornstarch
- 1/4 tsp Pumpkin Pie Spice
Preheat your oven to 400°F. Line two baking sheets with parchment paper.
Combine everything together and mix well to make sure all of the squash is evenly coated. For each röti, scoop about 1/2 cup worth onto the prepared pans. Bake for 15 minutes, then flip (carefully making sure you scrape it all off the parchment and just fixing them as needed) and bake an additional 15 minutes. Allow to cool slightly.
I love playing with my food. I feel like squash needs a food category all of its own. There are so many varieties and the recipe options are endless.
This recipe is really simple and really delicious, especially if you like texture with your food, which I really do. These little Baked Butternut Squash Rösti are soft on the inside and crispy on the outside. I have to confess, I'm not a fan of savory winter squash dishes. I mean, I love winter squashes, but I either eat them plain or I make them slightly sweet. So, I made these two ways . . . breakfast and dessert! Don't stress over the look of these and the dark parts on the edges. This recipe is definitely a metaphor for finding the perfection in the imperfect. The messy part is where are the crunchies come into play and they are delicious!
