These butternut squash tots are a delicious fall snack or side dish! They’re paleo, gluten-free, vegan, and AIP-friendly.

Butternut Squash Tots

I’ve never met a tot or a nugget I haven’t like from sweet potato tots to veggie nuggets, I’m always down for disguising veggies as junk food. Not only does it make it more fun to switch it up, but it can be a great way to get more veggies onto kiddos plates!

I love butternut squash this time of year in everything from soups, to making fries with it, and they also make great tots! They’re slightly sweet, soft, and much more nutrient-dense than a traditional tater tot.

How to Make Butternut Squash Tots

  • Pre-roast the squash: Add the cubed butternut squash to the baking sheet and top with 1 tbsp of avocado oil. Bake in the preheated oven, rotating halfway through for 25 minutes. The squash should be softened. Remove from the oven and allow to cool completely.

 

  • Prep the tots: Once the squash is cool use a potato masher (or clean hands if the squash is totally cool) to mash the squash completely. Remove any pieces of squash that may have charred in the oven. Stir in 2 tbsp of avocado oil, coconut flour, tapioca starch, and seasonings. Stir well until fully combined. Mold the mixture into 1″ tater tot shapes and place on a parchment-lined baking sheet, evenly spaced. Top with the remainder of the avocado oil.
  • Bake & serve: Transfer to the oven and bake for 25 minutes, rotating halfway through. Serve fresh with a dip of your choice as a snack or side dish.

How to pick a good butternut squash

Pick a squash with a long neck

The neck is where most of the meat of the squash is. For recipes like this, it’s best to get one with a long neck to get the most bang for your buck.

Take a short cut with pre-cut squash

Most grocery stores have an option for pre-cut squash that really comes in handy for recipes like this!

 

The Ingredients for the butternut squash tots

Butternut squash

The star of the show!

Avocado oil

You can also use something like olive oil or coconut oil.

Coconut flour & tapioca starch

I have not tried this without coconut flour, and coconut flour would be hard to replace as it absorbs excess moisture. However, you can also use arrowroot instead of tapioca.

A dipping sauce

These taste SO good with compliant ketchup (there’s an AIP ketchup in my cookbook!), or any other dip of your choice!

Butternut squash tots

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Butternut Squash Tots


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 5 cups butternut squash, cubed
  • 4 tbsp avocado oil, divided
  • 1/3 cup coconut flour
  • 3 tbsp tapioca starch
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp cinnamon
  • 3/4 tsp sea salt

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Add the cubed butternut squash to the baking sheet and top with 1 tbsp of avocado oil. Bake in the preheated oven, rotating halfway through for 25 minutes. The squash should be softened. Remove from the oven and allow to cool completly.
  3. Once the squash is cool use a potato masher (or clean hands if the squash is totally cool) to mash the squash completely. Remove any pieces of squash that may have charred in the oven.
  4. Stir in 2 tbsp of avocado oil, coconut flour, tapioca starch and seasonings. Stir well until fully combined.
  5. Mold the mixture into 1″ tater tot shapes and place on a parchment lined baking sheet, evenly spaced. Top with the remainder of the avocado oil.
  6. Transfer to the oven and bake for 23-25 minutes, rotating halfway through.
  7. Serve fresh with a dip of your choice as a snack or side dish.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Sides
  • Method: Baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 263
  • Fat: 15.2g
  • Carbohydrates: 31.7g
  • Fiber: 7.1g
  • Protein: 3.8g

Keywords: Butternut squash

Butternut squash tots