3-Ingredient Gluten-Free Butternut Squash Tots
Makes 4 servings
recipe by Christine Byrne
Total active time: 30 minutes
Total time: 1 hour 15 minutes
1 medium (about 2 pound) butternut squash, peeled, seeds removed
Kosher salt and freshly ground pepper
¼ cup gluten-free oat bran
¼ cup almond flour
Nonstick cooking spray
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray.
Cut the butternut squash into long pieces narrow enough to fit into the feed chute of a food processor. Fit a large food processor with the grating attachment, then feed the butternut squash pieces into the food processor, to grate it. If you don't have a food processor, you can grate the butternut squash with a cheese grater.
Spread the grated squash in an even layer on the lined baking sheet and season with salt and pepper. Bake in the preheated oven for 20 minutes, taking the pan out after 10 minutes to toss the squash. Let the cooked squash sit for at least 5 minutes, just until it's cool enough to handle, then transfer it to a large mixing bowl and line the baking sheet with a clean piece of parchment coated with nonstick cooking spray.
In the large mixing bowl, stir together the cooked squash, oat bran, and almond flour. It should be a uniform mixture that's a little sticky but dry enough to shape and handle. If the mixture is too wet, add more oat bran one tablespoon at a time. Take a heaping tablespoon of the mixture and use your hands to form it into a tot. Place the tot on the prepared baking sheet, and repeat to use all the mixture. Bake in the 400°F oven until the tots are lightly browned , 20 to 25 minutes.
Let cool for at least 5 minutes, then serve with your favorite dipping sauce!