Butternut Squash Jack O Tots Food
BUTTERNUT SQUASH JACK-O-TOTS
Make and share this BUTTERNUT SQUASH JACK-O-TOTS recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 20m
Yield 12 Jack-O-Tots
Number Of Ingredients 9
Steps:
- Place potato and butternut squash in saucepan and cover with 1 inch of water. Bring to boil and cook until tender, about 10 minutes. Drain and transfer to a heatproof bowl and mash. Stir in cheese, flour, garlic, herbs, salt and pepper.
- Spread breadcrumbs evenly in a shallow dish or baking sheet. Form mixture into patties, about 3-inches across and scant 1/2-inch thick. Freeze 15 minutes. Using a sharp knife, cut Jack O'Lantern faces in each patty. Place in breadcrumbs and turn to coat both side.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium. Cook patties, 2 to 3 at a time for two minutes per side until golden brown, flipping gently with an offset spatula. Replace oil between batches to prevent scorching. Serve immediately.
Nutrition Facts : Calories 74.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 99.6, Carbohydrate 14.1, Fiber 1.2, Sugar 1, Protein 2.4
VEGGIE TOTS
Make and share this Veggie Tots recipe from Food.com.
Provided by Alyssia Mind Over
Categories Vegetable
Time 50m
Yield 20 tots
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF.
- Grate zucchini add salt and let sit for 20 minutes to draw out the moisture. Use a dish towel to wring out water if necessary.
- Add everything to a bowl and mix well to combine.
- Take 1 Tbsp of the mixture and roll into a tot shape. Transferring to a baking sheet lined with foil or parchment. Repeat!
- Bake for 20 minutes, until crispy and golden brown.
- Enjoy!
Nutrition Facts : Calories 19.7, Fat 0.8, SaturatedFat 0.4, Cholesterol 10.5, Sodium 36.5, Carbohydrate 2.1, Fiber 0.2, Sugar 0.3, Protein 1
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- Add the cubed butternut squash to the baking sheet then drizzle it with the olive oil and toss to combine. Sprinkle the squash with salt and pepper then roast it for about 15 minutes or just until it’s fork tender but still fairly firm.
- Transfer the butternut squash to a food processor and process just until roughly pureed. (Do not over-process the squash or it will be too loose to hold its shape when in tot form.) Measure out 3 packed cups and transfer it to a large bowl.
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- Add the cubed butternut squash to the baking sheet and top with 1 tbsp of avocado oil. Bake in the preheated oven, rotating halfway through for 25 minutes. The squash should be softened. Remove from the oven and allow to cool completly.
- Once the squash is cool use a potato masher (or clean hands if the squash is totally cool) to mash the squash completely. Remove any pieces of squash that may have charred in the oven.
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