Food & Recipes

This 3-Ingredient Recipe Is the Tastiest Way to Eat Butternut Squash

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As someone who doesn’t naturally love vegetables, I’m always looking for creative ways to eat them every day, especially if I’m able to use seasonal ingredients to do so. It’s probably no surprise then that I was incredibly excited when I stumbled upon a recipe for parmesan butternut squash bites, which transformed everyone’s favorite fall veggie side into a dish of cheesy — and healthy — goodness.

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I first saw this side dish on TikTok courtesy of recipe developer and food blogger Justine from @justine_snacks, and she reposted it to her blog as well. The recipe only calls for three core ingredients: parmesan, butternut squash, and flour. She also has a few optional add-ins including baking powder, egg wash, and rosemary, but that’s up to you.

@justine_snacks

Butternut Parm Bites! Idk what a better name could be lol #tiktokfood #parmesan #butternutsquash

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After preheating the oven to 400 degrees Fahrenheit, roast your squash until it’s softened, which should take roughly 30 minutes. (You can also do this step in advance if it’s easier for your schedule!) Once you’re ready to use it, mash your butternut squash until it’s almost mashed potato-like in consistency. Add a tablespoon of water and then mix in one cup of flour, one teaspoon of baking powder, a pinch of salt, and any other spices you want. Fold half a cup of parmesan cheese into the dough, and let it rest for 15 to 20 minutes.

After that, roll the dough out until it’s roughly one inch thick, then cut it into squares. (Or you can do what I did and free-hand it a little bit!) Top them with egg wash and the other half cup of your parmesan and bake at 400 degrees Fahrenheit for 15 to 20 minutes.

One of my favorite aspects of Justine’s recipes is how simple and straightforward they always are, and this one was no different. I made these parmesan butternut squash bites about 30 minutes before dinner, and I had an absolutely delicious side to accompany my chicken that brought in saltiness from the parmesan, creaminess from the squash, and a little earthy kick from the rosemary. (I also sprinkled a little additional cheese and rosemary on top for added flavor!)

Plus, I could totally see myself experimenting with a few different cheeses in the future, like maybe adding some shredded cheddar or gruyere to the mix. Needless to say, I’m absolutely obsessed with this recipe and have eaten these parmesan squash bites every single evening for the past four days.

And if you have even more leftover squash and want to figure out what else to do with it, this easy spaghetti squash recipe and this two-ingredient, keto-friendly squash bread are right up your alley!

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