Vegan Butternut Squash Nuggets
If you are looking for an easy way to use butternut squash, then these healthy vegan butternut squash nuggets are what you need! Just 6 ingredients needed.
Servings: 4 people
Calories: 198kcal
Ingredients
- 1.5 lb butternut squash (about ½ of a squash or 400g), uncooked and shredded
- 1 ½ tablespoon ground flax seeds
- 3 tablespoon water
- 1 ½ cups panko breadcrumbs (use GF if needed)
- ¼ cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 400°F (alternatively can do batches in air fryer at the same temperature). Line a baking sheet with parchment paper and set aside.
- Combine the flax seeds and water. Stir together and let sit for at least 10 minutes. (This makes a flax egg)
- Halve the squash and remove seeds. Peel the skin off. Shred the squash with a grater.
- In a large bowl, add shredded squash, flax egg mixture, panko breadcrumbs, nutritional yeast, salt and pepper. Mix together well.
- Scoop out 2 heaping tablespoons of mixture and squeeze together tightly. Shape into a nugget shape. *Note: Pack this tightly. Any loose strands will burn in the oven.
- Place onto baking sheet. Repeat with remaining mixture. Makes approximately 20 nuggets.
- Bake in oven for 15 minutes. Flip and bake for another 10 minutes. Both sides should be crispy. *If using an air fryer, check after 15-20 minutes. Some fryers cook faster.
- Serve with your favorite sauce
Nutrition
Serving: 5nuggets | Calories: 198kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 755mg | Potassium: 729mg | Fiber: 6g | Sugar: 5g | Vitamin A: 18081IU | Vitamin C: 36mg | Calcium: 133mg | Iron: 3mg