Baked Butternut Squash Fritters Recipes

5-INGREDIENT BUTTERNUT SQUASH FRITTERS

Steps:

• In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
• Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

BUTTERNUT SQUASH FRITTERS

Steps:

• Blot excess moisture from Green Giant Veggie Spirals® Butternut Squash with paper towel. Combine butternut squash, flour, Parmesan cheese, eggs, and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
• Drain pancakes on paper towel-lined plate.
• Serve pancakes with plain Greek yogurt or sour cream, if desired.

BAKED BUTTERNUT SQUASH FRITTERS

Steps:

• Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
• Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
• In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined.
• Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
• Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
• Serve while they're still warm.

BUTTERNUT SQUASH FRITTERS

Steps:

• In a large bowl, combine butternut squash, flour, garlic, eggs, thyme, sage and nutmeg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

BAKED BUTTERNUT SQUASH FRIES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper and spray paper with cooking spray, or line with silicone baking mat.
• Cut squash widthwise into 1-inch slices. Cut slices into thin strips to look like French fries; place on cookie sheet. Sprinkle with salt and pepper.
• Bake about 50 minutes, turning over halfway through baking, until fries are deep golden brown and mostly crispy. Serve warm.