SCD Recipe: Butternut Squash Tots

Squash is a staple of the Specific Carbohydrate Diet, but I have to admit, I don’t love it. When I first started SCD, I ate it quite often because I didn’t know a lot of things to make and I wanted to bulk up my meals a little.

As I started to come up with new ideas and come up with my own recipes, I stopped eating as much squash. However, I do think it’s a good healthy food that has a lot of verstality I haven’t fully explored.


Right now, we’re in a stay-at-home phase due to the Covid-19 pandemic and that means a lot more cooking with whatever is available in the fridge, freezer, or pantry. In this case I had a bag of riced buttern\ut squash sitting unopened in my freezer.

I tossed in the microwave, decided against having it with the meal I was making that night (mexican casserole) and put the now cooked squash in the fridge. I knew I needed to use it up – no food wasted is the current motto of the day, so I came up with the idea of turning into tots.

I turned out to be a great idea because these are tasty and make a great side dish. These are baked so they are very healthy and low in fat. They’re a great lower-carb alternative to potatoes – which we can’t have anyway.

SCD Butternut Squash Tots

Course Side Dish
Cuisine SCD
Keyword crohns, crohns diet, gluten free, grain free, low carb, scd diet, specific carbohydrate diet, veggie tots
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Tots

Ingredients

  • 1 10 oz bag riced butternut squash You can rice your own – should be about 1 ½ cups riced, or diced very small, squash
  • 1 large egg
  • 2 tbsp coconut flour (or SCD breadcrumbs)
  • 2 tbsp grated Parmesan cheese
  • 1 clove minced garlic
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Heat oven to 375°F

  2. Line baking sheet with parchment paper or silicon liner

  3. Cook squash until it is just tender – if using microwave, cook for a minute under instructions on bag

  4. Allow squash to cool down a bit and then place it in a mesh bag, or use a clean dish towel, and squeeze out as much water as you can. There should be about a cup a squash aftrer squeezing

  5. Place squeeed, cooked squash in medium mixing bowl

  6. Add the rest of the ingredients and mix thoroughly

  7. Scoop mixture by tablespoon onto lined baking sheet and form into a tot shape

  8. Bake for 30 minutes, turnig tots over half way through cooking

  9. If you want to crisp them a little more after baking, place under broiler for 3 – 4 minutes or toast in a toaster oven or air fryer for 3 – 4 minutes

Sherry Lipp

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