Butternut Squash Veggie Balls! Crispy on the outside, warm and fluffy on the inside. These veggie balls are A-MAZING! A must try!
Lately I have been making a lot of butternut squash since it is in season and so flavorful this time of year. It is also very versatile. You can make so many recipes with it, including this delicious leftover rendition of my veggie balls. I love to use leftover mashed anything to make cute little bite size dishes like this that my kids can dip. They love to dip things in sauce. Mostly ketchup of course but I won them over with this red sauce I paired with the veggies balls, by adding a little ketchup to it. Pretty genius if I do say so myself.
The day before I made these, I had some family over and had made my Stuffed Butternut Squash for dinner and it was a hit as always, so please check it out! Anyway, I had a few cups of leftover squash from that recipe and I was trying to think of a creative way to use it up and poof, this idea was born!
These were so good and I cannot believe they are gluten-free and vegan! Score!!!
One of the best parts of this recipe is the fact that it only contains a few ingredients and I was able to pull together while my kids were eating breakfast. If you have small children then you understand how triumphant I felt!
Here is how I made these delectable little balls of goodness!
I simply combined the squash, with grated carrots, grated onions, some spices and oat flour. I mixed that all up, gave it a taste and then added in some salt and pepper.
I used a small ice cream scoop to roll them into balls and placed them on a lined baking sheet and cooked them in the oven at 300F degrees for 40 minutes. Then I increased the temperature of my oven to 350F degrees and cooked them for another 10-15 minutes so they could get brown on all sides.
When they were done, I SIMPLY drizzled them with olive oil and sprinkled some salt and freshly chopped parsley on top. I added a dipping sauce made of spaghetti sauce with a few tablespoons of ketchup on the side and my kids devoured them.
- 2 cups cooked, mashed butternut squash
- 3/4 cup oat flour
- 1/2 cup freshly grated carrots
- 1/4 cup grated onion
- 2 tablespoons freshly chopped parsley
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat oven to 300F degrees
- Line a baking sheet with a Silpat of parchment paper, set aside.
- Place all ingredients into a mixing bowl and mix to combine. Add more flour if the batter is too sticky.
- Using a small ice cream scoop or spoon, form the batter into bite size balls and place on the lined baking sheet.
- Cook in the preheated oven at 300F degrees for 40 minutes.
- Increase the oven temperature to 350F degrees and place the baking sheet with the balls on the top rack of your oven. Cook for 10 more minutes, until brown on all sides.
- Remove from the oven, drizzle with a little olive oil and sprinkle with salt and freshly chopped parsley.
- You can use any dipping sauce you like with these. I used a standard spaghetti sauce mixed with two tablespoons of ketchup and it was delicious!