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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


  • 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


  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