Ingredients

The following ingredients have 4 Servings
  • 2 cups cubed butternut squash
  • 1 tsp olive oil
  • 1/2 cup grated carrot
  • 1/4 cup grated onion
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp smoked paprika
  • 1/2 tbsp cumin
  • 1/4 cup almond flour
  • 1/4 tsp cayenne
  • pinch of salt

Instruction

  • Preheat the oven to 175 degrees celsius (350 Fahrenheit) and line a baking sheet with parchment paper
  • Place the butternut squash cubes on the baking sheet, the should be approximately 1/2 an inch or smaller in size. Drizzle with the olive oil and bake in the oven for approximately 25 minutes until tender and lightly browned in colour
  • Place the cooked butternut squash in a bowl and mash with a fork until a puree is formed and there are no large chunks, the smoother the better
  • Add to the puree the grated carrot, onion, parsley, paprika, cumin, almond flour, cayenne and salt and stir until well combined.
  • Roll the batter into bite sized balls and place them on the baking sheet which you may want to lightly grease it to prevent sticking.
  • Bake the balls in the oven for approximately 30-35 minutes, checking and turning every 10 minutes or so to ensure that each side cooks evenly and doesn't burn.
  • Serve the balls warm with your favourite dipping sauce