Squash Tots Recipe

This squash tots recipe is a great recipe to make with butternut squash and a fun way to get kids to eat a bit more healthy.  The cumin and chili powder give the tots a little southwest flair!

I found this recipe in the wonderful new cookbook Rebecca from Foodie with the Family wrote.  The book is called The Ultimate Guide to Vegetable Side Dishes.  The book has so many great recipes in it, and is perfect for us because I’m always looking for ways to get vegetables on the table in creative ways.

Let me tell you, this book is lovely for so many reasons, but there is a tip that Rebecca provides that is a complete GAME CHANGER. How to cook butternut squash!!!

In the book there’s a page all about roasting butternut squash without chopping your fingers off which was fun – AND WORKED! You just put the squash in a slow cooker, walk away, and then come back after a few hrs, and viola!  I cannot believe I’ve never tried this before.  Learning this method was maybe my favorite part of the book because we all know how it can be to wrestle with a butternut squash!

What ingredients do you need to make squash tots?

1. Mashed roasted winter squash – you can choose any winter squash like acorn or butternut.  I used butternut for this recipe. Or you could use sweet potato or pumpkin too!
2. Cornmeal – the cornmeal helps give the texture and structure to the tot.
3. Onion – the base of a lot of great flavor. It’s grated in this recipe, so no large chunks!
4. Ground cumin and chili powder – cumin, mixed with the chili powder spice up the dish a tiny bit and help the flavor of this dish lean to be a little more Southwestern, as opposed to a standard squash dish.
5. Smoked paprika – one more kick of flavor helps cut the sweetness of butternut squash.
6. Salt – you’ll need Kosher salt for this recipe.
7. Ketchup or Smoked Paprika Chipotle Sauce – this is for dipping your nuggets in.  The cookbook even has a recipe for the chipotle sauce and you can make your own ketchup using my recipe for quick homemade ketchup.

How do you make squash tots?

1. Preheat the oven to 350 degrees.  Spray a half-sheet pan with nonstick cooking spray or brush lightly with oil.  Set aside.

2. In a mixing bowl, vigorously stir the squash to be sure you have no chunks of squash.  If needed, use a potato masher to break it up and smooth it out.  Add in the cornmeal, onion, cumin, chili powder, paprika and salt.  Stir well to combine evenly.

3. Use a small cookie scoop to scoop the mixture into mounds on the prepared half-sheet pan, leaving a couple of inches of space between each one.  Oil your hands and lightly press down to form a 3/4 inch (2 cm) thick coin.  Bake for 25 to 30 minutes, using a spatula to gently flip them over halfway through the cooking time, or until well browned and crisp on the outside.  Transfer to a serving dish and serve with ketchup or smoked paprika chipotle sauce.

When I made this recipe, I made 25 tots I shaped them to look more like tater tots, as opposed to coins.  Hey, every little bit of trickery helps, right!?  You can obviously shape them any way you would like, but my kids love the fun shapes!

This squash tot recipe is a fun recipe to make and a great way to incorporate squash into your meal planning.  Plus, this dish is gluten free and vegan, so it’s even great to enjoy anytime you’re dining with someone who has a dietary restriction.

I’ll be cooking my way through this vegetable side dish cookbook and encourage you to do the same!

Squash Tots Recipe

This squash tots recipe is

4.75 from 4 votes

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Glass bowls
• Small cookie scoop
• Half sheet pan
• Slow Cooker

Ingredients

• 1 1/4 cups mashed roasted winter squash
• 1/4 cup cornmeal
• 1/4 cup finely grated onion
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• Ketchup or smoked paprika chipotle sauce for dipping

Instructions

• Preheat the oven to 350 degrees.  Spray a half-sheet pan with nonstick cooking spray or brush lightly with oil.  Set aside. 
• In a mixing bowl, vigorously stir the squash to be sure you have no chunks of squash.  If needed, use a potato masher to break it up and smooth it out.  Add in the cornmeal, onion, cumin, chili powder, paprika and salt.  Stir well to combine evenly. 
• Use a small cookie scoop to scoop the mixture into mounds on the prepared half-sheet pan, leaving a couple of inches of space between each one.  Oil your hands and lightly press down to form a 3/4 inch (2 cm) thick coin.  Bake for 25 to 30 minutes, using a spatula to gently flip them over halfway through the cooking time, or until well browned and crisp on the outside.  Transfer to a serving dish and serve with ketchup or smoked paprika chipotle sauce.  

Notes

This recipe works best with butternut squash, acorn squash or kabocha squash.

The best tip for cooking butternut squash (or any winter squash): 

1. Add your squash to the slow cooker.  cover with the lid and cook on Low until the squash is easily pierced with a sharp knife at the thickest part of the squash; test at the neck for butternut squash.  The time this takes will depend on the size and type of the squash you use.  Count on at least 4 hours for a smaller winter squash and no more than 8 hours for most squash that will fit in a slow cooker.
2.  Use tongs or hot pads to carefully transfer the hot squash to a platter.  Let it stand for 5 to 10 minutes, slice in half lengthwise, use a spoon to scoop out the seeds and strings, ten scoop the flesh from the shells.  
3. You can use the squash in this state or mashed and you can use it immediately or refrigerate or freeze it for later use.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Calories: 68kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4889IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg