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    Baked Butternut Squash Fritters

    Feb 22, 2019 by Katia · 10 Comments

    This post may contain affiliate links. Please read my disclosure policy for more details.

    Want to know the best things about these butternut squash fritters? They’re easy to make, economical and they taste delicious, crispy on the outside, and soft inside.

    Close-up of a pile of crispy butternut squash fritters over a white background.
    Jump to recipe

    We love them becasue they taste a tiny bit sweet, as sweet squash is, but the sage and parmesan mellow that out so the fritters are more savory than you’d think they’d be.
    Crispy, soft,

    good flavor, they get all of it!

    Best of all, they’re baked, not fried in oil, and they’re packed with budget-friendly and healthy butternut squash. This is a highly nutrient-dense food with a range of fantastic health benefits, the perfect ingredient to turn simple fritters into a brilliant kid-friendly meal.

    The whole family will love them, just make sure to prepare a big batch, because it’s impossible to eat just one!

    What ingredients you need

    • Butternut squash
    • Eggs
    • Parmesan cheese
    • Flour
    • Dried sage
    • Salt & pepper
    The ingredients for the butternut squash fritters are arranged over a white background.

    How to make it

    • Preheat the oven to 400℉/200℃
    • Shred your butternut squash with the aid of a food processor if you can, it will take no time, but a mandoline slicer will work too.
    • Then combine all the ingredients in a mixing bowl
    The ingredients for the butternut squash fritters are in a glass container over a white background.
    • Grease a non-stick baking pan or line with parchment paper
    • Shape the mixture into patties
    • Bake them until brown and crispy, 10 minutes per side.
    Top view of butternut squash fritters on a baking pan.
    • Ready to serve, hot from the oven!
    Close-up of a few butternut squash fritters on a baking pan.

    RECIPE NOTES & TIPS

    How to boost the flavor

    Butternut squash and aromatic sage is a marriage made in heaven, while parmesan cheese adds a burst of umami flavor and takes these little fritters to the next level.
    Also, parmesan is quite high in salt, make sure to adjust the seasoning if you decide to skip it.

    How long do these butternut squash fritters keep?

    They keep well in the fridge for up to 2 days, perfect to take them to work or to sneak veggies into your kid’s lunchbox, my boy loves them!

    If this is the season where you’re in love with winter squashes like me, this creamy pumpkin pasta and spicy pumpkin & carrot soup might other delicious options where you can easily swap butternut squash for pumpkin!

    If you make these butternut squash fritters, let me know. Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!

    A pile of butternut squash fritters on a plate over a white background.
    Print Recipe
    4 from 1 vote

    Baked butternut squash fritters

    These healthy butternut squash fritters are crazy delicious and super easy to make, they are crispy on the outside and soft inside. Plus, they are inexpensive, packed with nutrients and baked, not fried!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Snack
    Cuisine: Mediterranean
    Keyword: butternut squash fritters
    Servings: 8
    Author: Katia

    Ingredients

    • 4 cups butternut squash, shredded
    • 2 eggs
    • 1/3 cup parmesan cheese, grated
    • 1/2 tsp salt*
    • 1 tsp dried sage
    • 1/2 cup whole wheat or all-purpose flour
    • 1/4 tsp Black pepper

    Instructions

    • Preheat the oven to 400F° and grease or line with parchment paper a baking pan.
    • Peel the butternut squash, chop it in half lengthways, remove the seeds and grate it. Measure 4 cups.
    • In a bowl, place the shredded squash, eggs, sage, flour, parmesan, salt* & pepper. Mix well until combined. 
    • Take a heaping tablespoon of the mixture and form a ball. Place on baking pan and flatten slightly with your hand, so that each piece is about 1/2 inch thick.
    • Bake the fritters for 10 minutes, then turn them over and keep baking for a further 10 minutes or until golden and crispy.
    • Serve while they’re still warm.

    Notes

    *SALT: keep in mind that 1/2 tsp of salt is enough alongside parmesan cheese which is quite high in salt, but if you decide to skip parmesan, make sure to adjust the seasoning according to your taste.
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    Reader Interactions

    Comments

    1. Danielle

      July 17, 2022 at 1:52 pm

      Can I freeze these after baking?

      Reply
      • Katia

        July 17, 2022 at 9:00 pm

        Hi Danielle! I’ve never tried to freeze them, but I think should be fine. x

    2. Laura

      March 28, 2022 at 6:50 pm

      4 stars
      Mine are currently in the oven right now, and I had to extend it by 5 mins AT LEAST. Still waiting for them to be crispy. Maybe I had to squeeze out the moisture from the grated butternut squash? But they didn’t seem to be that wet, and it wasn’t mentioned in the recipe….

      Reply
      • Katia

        March 29, 2022 at 3:22 pm

        Hi Laura, usually butternut squash contains minimal moisture, in this case they will be fine if you keep them a bit longer in the oven. Thanks for your feedback and please come back to let me know how they turn out : )

    3. Joanne Halpern

      July 31, 2021 at 8:12 pm

      Can you use gluten free flour?

      Reply
      • Katia

        August 01, 2021 at 7:08 am

        Hi Joanne, gluten free flour works too. Cheers x

    4. Myrna

      January 01, 2021 at 6:55 pm

      5 stars
      This is a lovely recipe…BUT…3 eggs (not 2) are required for the fritters to stick together. Otherwise, it is perfect!

      Reply
      • Katia

        January 02, 2021 at 3:05 pm

        Thanks for your feedback, Myrna! I’m so glad you liked it, and I’ll be happy to test the recipe again to make sure about the sizes of the eggs 🐣 x

    5. LAUREL

      November 19, 2020 at 10:07 pm

      These look terrific and I love the idea of baked not fried. However, how much baking powder? It is mentioned in the directions but not Ingredients.

      Reply
      • Katia

        November 20, 2020 at 9:44 am

        Morning Laurel! Ops, I tested the recipe a few times and baking powder is not essential, that’s why I removed it from the ingredients, though I forgot to modify the directions 😉 I’ve done it now. Thanks for your question x

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    Hi, I’m Katia! Welcome to my blog where I share easy, delicious, and budget-friendly recipes. I love cooking mainly vegetarian meals in no time at all. Minimum effort, maximum result. Read more…

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