Roasted Butternut Squash Tots
Okay, let me start by saying I don’t know how I’ve never tried roasting butternut squash before. I actually had never cooked squash besides zucchini at all until this year. Thanks to stumbling upon Seasonally Jane a few months ago, and our partnering for my Ten Day Trim, butternut squash was on my menu this week.
Inspired by Seasonally Jane’s Roasted Butternut Squash atop Zoodles, I attempted my first squash sautée. Oh.My.Gosh. SO GOOD. I ended up popping a bunch of them in my mouth, and they reminded me of tater tots, so that’s where the title of this post came from 😉
I followed Seasonally Jane’s instructions for the most part to sautée these, but added a personal favorite of mine, garlic, and a second favorite, Mrs. Dash. Mmmm. So here’s the informal recipe –
Butternut Squash Tots
Butternut squash, cubed
Olive or coconut oil
Red pepper flakes
Set frying pan to medium heat and add cubes of butternut squash & a 1/2 tablespoon of oil
Toss butternut squash in oil and cover pan. Let steam for a few minutes, stirring frequently so cubes don’t burn
When cubes seem soft but not too soft, remove lid and add seasoning. I did one shake of red pepper, a few spins of black pepper, two shakes of Mrs. Dash, and tons of garlic powder.
Stir squash to evenly coat seasoning in each piece, and continue sautéeing until browned.
Remove and eat plain or add to zoodles, pasta, salad, or whatever 🙂
I added mine on top of a bed of kale, topped with shredded Parmesan cheese, and drizzled balsamic over. It was DELISH!