Get ready to transform the humble butternut squash into a crispy, golden delight that will make even the most dedicated meat-eaters do a double-take! These vegan butternut squash nuggets are not just a side dish – they're a game-changing culinary experience that proves plant-based eating can be incredibly delicious, satisfying, and downright addictive. Imagine biting into a perfectly crisp exterior that gives way to a creamy, flavor-packed interior – all while keeping things 100% vegan and nutritious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking.
- Peel the butternut squash and cut it into small, uniform cubes approximately 1-inch in size to ensure even cooking.
- Steam the butternut squash cubes for 10-12 minutes until they are tender and can be easily mashed with a fork. Allow them to cool slightly.
- Transfer the steamed squash to a large mixing bowl and mash thoroughly using a potato masher or fork until a smooth, consistent texture is achieved.
- In a separate bowl, combine breadcrumbs, garlic powder, paprika, salt, and pepper. Mix well to distribute the seasonings evenly.
- Add olive oil to the mashed butternut squash and mix to help bind the ingredients. Gradually incorporate the seasoned breadcrumb mixture into the squash, stirring until a moldable consistency is formed.
- Shape the mixture into nugget-sized pieces, approximately 2 inches long and 1 inch wide, using clean hands. Place each nugget on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, flipping the nuggets halfway through to ensure even browning and crispy exterior.
- Remove from oven when nuggets are golden brown and crisp. Let cool for 5 minutes before serving.
- Serve hot with your favorite dipping sauce such as vegan ranch, marinara, or spicy aioli.
Tips
- Consistency is Key: Make sure to mash the butternut squash thoroughly to create a smooth base that helps the nuggets hold together.
- Moisture Control: If the mixture seems too wet, add a few extra breadcrumbs to achieve the right moldable texture.
- Uniform Sizing: Cut your squash cubes and shape your nuggets to be roughly the same size to ensure even cooking.
- Crispy Hack: For an extra crispy exterior, lightly spray the nuggets with olive oil before baking or consider using a convection setting on your oven.
- Flavor Boost: Don't be afraid to experiment with additional seasonings like smoked paprika, nutritional yeast, or dried herbs to customize the flavor profile.
- Make-Ahead Friendly: You can prepare the nugget mixture in advance and refrigerate for up to 24 hours before baking, making meal prep a breeze.
- Serve Immediately: These nuggets are best enjoyed hot and fresh out of the oven when they're at their crispiest!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
