These tasty butternut squash tots are an easy, healthy finger food and a great way to get your fussy little foodie to try butternut squash! (Well, it worked for mine anyway!) They are easy to make and I managed to do it while Harry pretended to cook at the kitchen table so minimal effort was a must!
I used half a butternut squash as I had it leftover and it needed using up, it made 8 tots. You can easily double the quantities to make more though!
- 1/2 a butternut squash
- 1 clove of garlic, peeled
- 1 tbsp olive oil
- 1/2 tsp dried mixed herbs
- A generous handful of breadcrumbs
- Peel the butternut squash and scoop out the seeds.
- Cut into cubes.
- Place the cubes on a baking tray with the clove of garlic and drizzle with the olive oil. Sprinkle the herbs on top.
- Cook in the oven at 180°c for 20 minutes.
- Put the butternut squash and garlic into a food processor then blitz until smooth.
- Take teaspoonful sized amounts of the mixture and mould into ‘tot’ shapes. The mixture will be quite soft so this bit may get messy. Cover each ‘tot’ in breadcrumbs evenly.
- Place the tots back on the baking tray and cook for a further 20 minutes at 180°c until golden, turning half way.
As you can see they were a big hit with Harry, who has always been a bit unpredictable with butternut squash. We will definitely be making these again and I think next time I’ll make a bigger batch so I can freeze some too. He ate his served with some tomato ‘dip dip’. You can make your own with some passata, garlic, mixed herbs and vinegar but today as a treat we just let Harry have some good old fashioned ketchup! It was more a treat for lazy mummy than Harry but hey, we all take shortcuts sometimes!