Butternut squash fritters

4.50 from 2 votes

You're going to love these delicious butternut squash fritters. They're baked (not fried!), a bit crispy on the outside, soft inside, and flavorful. This easy and economical butternut squash recipe is perfect for the whole family.

Prep Time15

Cook Time25

Total Time40

Course: Appetizers, Snack

Cuisine: Mediterranean

Keyword: butternut squash fritters

Servings:

Calories: 40kcal

Author: Katia

Ingredients

4 cups (1 lb/450 grams) Butternut squash, grated
2 medium-sized eggs
⅓ cup parmesan cheese, grated
1 garlic clove, grated
¾ cup (90-100 grams) all-purpose flour
1 teaspoon dried sage
½ teaspoon Italian herb seasoning
1 teaspoon salt
¼ teaspoon Black pepper
olive oil, for spraying (optional)

Instructions

Preheat the oven to 410℉/210℃, and grease or line a large baking sheet with parchment paper.
Peel the butternut squash, chop it in half lengthways, remove the seeds, and grate it using a food processor or grate boxer. Measure 4 cups, lightly packed.
Add the shredded squash, eggs, dried herbs, garlic, flour, parmesan, salt, and pepper to a bowl. Mix well until combined.
Grab small handfuls of the mixture and place them on the baking sheet. Next, keeping your hands wet as the mixture is sticky, try to shape the small patties, flattening them slightly so that each piece is about ½-inch thick. Spray with olive oil (optional).
Bake the fritters in the hot oven for about 12 minutes. Next, turn them over using a spatula and bake again for 12 minutes. You might need to prolong the baking time a bit until the fritters are golden and crispy.
Serve while they're still warm from the oven. They are great with a salad on the side. Enjoy!

Notes

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition