Butternut Squash Balls
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- 1 cup Whole Wheat Pastry flour
- 1 Butternut Squash, cubed
- 1-2 Tbsp. Fresh Ginger, grated
- 1 Yellow Onion, minced
- 1/4 tsp. Cayenne Pepper powder
- 2 Tbsp Coconut oil
- 1 tsp Sea Salt
- 2 Garlic Cloves, crushed & minced
- 1 cup Sesame Seeds, raw or toasted
1)Cut the butternut squash in half, remove the seeds and peel, then cut into cubes, (approximately two inches square). Place on a baking sheet, and transfer to a preheated, 350 degree oven.
2)Bake for 20 minutes, or until all the pieces are very tender.
3)While the squash is baking, sauté the onion in oil, over medium heat.
4)Prepare the garlic and ginger in between stirring the onions. Once the onions are golden, stir in the ginger and garlic, and cook for 2-3 minutes longer.
5)When the squash is baked, remove from the oven and mash, or puree, until smooth. (You will need 1 3/4-2 cups mashed squash, or yams, for this recipe).
6)Add the seasoned onions, cayenne and sea salt, and mix well. Now fold in the flour, a quarter cup at a time, until mixed smoothly, and set aside.
7)Pour the sesame seeds into a small bowl. Use a melon baller, or small scoop, to spoon out a small amount of squash mixture, (a bit smaller than a golf ball). Place it into the sesame seeds, and use a clean spoon to pour sesame seeds on top of ball.
8)Turn ball over until evenly coated, roll into a smooth round ball with clean hands, then place on a cookie sheet.
9)Repeat this process until all squash dough is used up, to create 22-25 balls.
10)Bake for 15 minutes, then remove from oven.