Golden Nugget Squash Tots

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I picked up this beauty at the supermarket, not really knowing what to do with it once I got it home.  But it was so beautiful and calling out "buy me".  So I did.  

The Golden Nugget squash (aka Oriental pumpkin) looks like a slightly flattened mini pumpkin.   They weigh approximately 2 pounds with orange skin and flesh.  

I decided to make Golden Nugget squash tots.  The sweet flavour of this squash makes a great side to go with...well...almost any dish.  

Ingredients

1 golden nugget squash

1 tbsp avocado oil

pinch of salt and pepper

 

Directions

1.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

2. Using a sharp knife, cut the squash in half vertically (cut just slightly to one side of the stem).

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3. Scoop out the seeds with an ice cream scooper or spoon.  

4. Cut the two halves into quarters.  

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5. Carefully slice off the skin of each quarter.  

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6. Cut each quarter into 1/2 inch cubes.  Place in a bowl and drizzle with avocado oil, salt and pepper.  Mix evenly.

7. Spread cubes evenly on the baking sheet and bake for 30-35 minutes (flipping cubes halfway through).

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8. Serve as a side or eat 'em on its own!

Tip:  Bake extra and seal in an airtight container in the refrigerator.  Makes for a quick side for weeknight meals.

Golden Nugget squash is high in fiber, iron, potassium, vitamin A, vitamin C, and niacin. 

Enjoy!