My sweet little foodie has become more fickle and she had gotten older, and my boy has never been a great eater. Therefore, I am CONSTANTLY trying to figure out what to feed them. I am also desperately trying to get veggies in them. I’ve been successful at some of these recipes, like these Pea & Feta Fritters, Sweet Potato Waffles & Sweet Potato Thai Hummus.
I decided to take one of my favorite seasonal veggies and turn into one of my kids favorite side dishes, tater tots!
They turned out delicious, have veggies in them, and are baked instead of fried! This makes them so much healthier than those Sonic tater tots we all know and love. (Which, lets be honest, are hard to beat.)
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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RECIPE:
STEP 1: Preheat oven to 400 degrees and grease a cookie sheet.
STEP 2: Cut butternut squash & potato into small chunks. Roast in the oven for about 12-15 minutes. Turn oven temperature down to 375 degrees.
STEP 3: Once squash and potato have cooled slightly, transfer to a food processor and pulse until veggies are “riced”. We are not looking to purée here.
Cuisinart Food Processor
STEP 4: Mix together egg, panko crumbs, garlic, cheddar cheese, onion powder, salt, paprika and flour in a large mixing bowl.
Glass Mixing Bowl
STEP 5: Add squash and potato to the dry ingredients. Mix until combined.
Glass Mixing Bowl
STEP 6: Form tots to desired size out of the mixture. Place on a greased pan.
STEP 7: Bake tots 10-12 minutes. Flip tots over and bake an additional 10-12 minutes.
Products I used:
Looking for more kid-friendly recipes, check out the following:
Breakfast Cookies
Apple Muffins
Whole Wheat Pancakes
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Printable Recipe:
Butternut Squash Tater Tots
Ingredients
- 1/2 LB butternut squash
- 1/2 LB white potato
- 1 large egg
- 1/2 cup panko crumbs
- 1 garlic clove
- 1/4 cup sharp cheddar cheese shredded
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
Instructions
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Preheat oven to 400 degrees and prepare a grean a cookie sheet or pan.
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Cut butternut squash & potato into small chunks. Roast in the oven for about 12-15 minutes. Turn oven down to 375 degrees.
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Once squash & potatoes have cooled a bit, transfer them to a food processor. Pulse until veggies are "riced".
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Mix together egg, panko crumbs, garlic, cheddar cheese, onion powder, salt, paprika & flour in a large mixing bowl.
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Add squash/potato mixture to the dry ingredients. Mix until combined.
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Form tots out of mixture and place on greased cookie sheet.
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Bake tots for 10-12 minutes. Flip tots over and bake another 10-12 minutes.
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