Recipes

Recipes from my kitchen, from the road and from mah friends!

Thanksgiving Appetizer: Butternut Squash Nuggets

Butternut Squash Nuggets

This appetizer recipe could be called a Subtle Peach Classic.  It is a dish that I have made consistently for almost every event that Subtle Peach has catered since our inception.  I use Jesse Cool’s recipe for Sweet Potato Rosemary Dumplings from the Nourishing Traditions cookbook as my base.  I like to use butternut squash instead of yams, and Instead of cooking them as she instructs, I bake them in a miniature muffin tin, filling each one with cheese.  Finally, garnished with fresh basil these little handheld treats are a wonderful start to any fall affair. Best when served warm.

Makes 24 nuggets

Tools:

  • Mini Muffin Tin or sheet tray
  • Immersion Blender (optional)

Ingredients

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Batter

  • ½ Butternut Squash, roasted and mashed. (about 1.5 cups)
  • 1 tbsp Oil
  • ½ cup +2 Tbsp butter, melted
  • 3 tsp rosemary, fresh or dried.
  • 2/3 tsp ground nutmeg
  • 1.5 cups unbleached white flour, or GF baking mix
  • 2.5 tsp baking powder
  • 2 Tbsp raw rugar
  • 1 tsp salt
  • 5 leaves basil, sliced thinly (chiffonaded)

Filling

  • 4oz goat cheese

Method

1.     Preheat oven to 425.  Cut whole butternut squash in half- lengthwise and scoop out seeds.  You will only need one half of the squash for this recipe, so plastic wrap 2nd half and save in fridge for a different recipe (or peel, cut into thin slices, oil, roast and eat for dinner) Drizzle squash half with olive oil to make sure it is fully coated. Place face down on baking sheet.  Roast until soft when a bit of pressure is applied.  About 40min.

2.     Meanwhile, prep your other ingredients – mince your rosemary, melt your butter, and grease your muffin tin with 2Tbsp of the melted butter – this will ensure you get a nice brown color on edges of nuggets, and will also ensure that each one releases neatly.

3.     When butternut is finished roasting, cool slightly and scoop out flesh into a large bowl.  Add ½ cup of the butter and mix together using immersion blender to make sure it is nice and fine.  If you do not have an immersion blender, just mix well until smooth.

4.     Reset oven to 350.

5.     Add rosemary, sugar and nutmeg.  Mix well.

The original recipe calls for milk, but I think they come out better without it 

The original recipe calls for milk, but I think they come out better without it 

6.     Sift Dry ingredients together and add by thirds to batter, mixing well after each addition.

Finished batter on the right, goat cheese mixture up top :)

Finished batter on the right, goat cheese mixture up top :)

7.     Using a dinner spoon, fill each muffin cup half full with squash batter. Then add a dollup of goat cheese filling to the middle of each nugget, then cover with the remaining batter.  Use the back of the spoon, or a clean finger to work the batter, making sure there are no air bubbles in each cup.

If you do not have a mini muffin tin, just mound the batter, add goat cheese, and top with batter on a cookie sheet. Spread about an inch apart.  

8.    Bake your nuggets at 350 for about 35 minutes or until just slightly brown on top. Use a butter knife to release them from the tin, and garnish with a chiffonade of Basil.

 

Enjoy! If you do try this recipe, please let me know how it goes in the comments below!