A tasty side dish perfect for Christmas or Thanksgiving and free from: gluten, grains and dairy. SCD and Paleo-friendly.
1Butternut squash, peeled and chopped into cubes
2Free range eggs, beaten
1 1/2 cup (225g)Blanched Almond Flour
1 teaspoonDried oregano
1 teaspoonGround cumin
1/2 teaspoonBlack pepper
1/2 teaspoonSea salt
Steam the butternut squash until tender – roughly 30 minutes.
Meanwhile, preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
Take two bowls. In one bowl, place the beaten eggs. In the other, place the almond flour, oregano, cumin, salt and pepper. Mix well.
Once the butternut squash is tender, mash it in a bowl with a potato masher until smooth. You can discard any excess liquid from it.
When cool enough to handle, roll the butternut squash into balls with your hands. Dip each ball into the egg first then the almond flour. Place all the balls on a baking tray lined with parchment paper.
Bake for 30 minutes until golden brown and crispy on the outside.