Butternut Parmesan Bites
These little bread rolls are three main ingredients - flour, grated parmesan, and butternut squash. Boom, that’s it. This is such a fun dough to work with and you can pretty much shape it however you want - plus the sweet from the squash and the salty from the parm is just *chef's kiss*
Ingredients
- 1 cup all-purpose flour packed about 130g
- 1 tsp baking powder
- ½ tsp salt
- 1/2 cup roasted squash or honey nut squash roasted and mashed until smooth
- 1 tsp rosemary thyme and red pepper flakes, optional
- ½ cup grated parmesan for the dough
- ¼ cup grated parmesan for topping
- Egg wash optional
Instructions
- Preheat your oven to 400F.
- Mash up your squash very well until it is smooth, almost the texture of creamy mashed potatoes. Feel free to add a tablespoon of water to help the process. You can also use a blender or food processor for this.
- Whisk together the flour, salt, baking powder and spices, then add the squash. Use your hands to form a rough dough. Pour in ½ cup of the parmesan cheese and fold it into a dough.
- Cover and let this dough rest for 15-20 minutes.
- Lightly pat down the dough until it is 1’ thick, then cut into 16 small square pieces.
- Place them on a parchment lined baking sheet, top with egg wash and dip them in the remaining ¼ cup of parmesan cheese.
- Bake at 400F for 15-20 minutes or until golden brown. Serve warm!