Ingredients:

  • 2 cups mashed butternut squash (roasted and drained)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp olive oil

Instructions:

  1. In a large bowl, combine the mashed butternut squash, Parmesan cheese, beaten egg, garlic powder, salt, and pepper.
  2. Stir in the Panko breadcrumbs gradually. Mix until the dough is cohesive and holds its shape when pressed.
  3. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper and lightly brush with olive oil.
  4. Scoop about 1 tablespoon of the mixture and roll it between your palms to create a small cylinder (roughly 1 inch long). Place them on the tray, leaving a half-inch of space between each tot.
  5. Bake for 20–25 minutes, flipping the tots halfway through.
  6. Remove from the oven when they are mahogany-colored and the edges feel crisp. Let them rest for 5 minutes to allow the internal structure to set before serving.