Skip to main content

Squash Bites with Yogurt Dip (Makes 20 squash bites)



In my family, holiday meals have always included squash. This year, we are hosting Christmas Eve dinner and I will be making these squash bites. They are a delicious appetizer for your next holiday party.  
Henry shows off his new penguin cup.

This recipe is Henry-approved.
Squash Bite Ingredients
1 small butternut squash or medium acorn squash (about 2 cups)
2 Tablespoons fresh sage (about 8 leaves) or 2 teaspoons dried sage
2 Tablespoons green onion
1 cup panko or other dried bread crumbs
1 large egg
1 Tablespoon lemon juice
½ teaspoon cumin
½ teaspoon black pepper
2 Tablespoons butter
2-3 Tablespoons olive oil

Yogurt Dip Ingredients
½ cup plain Greek yogurt
1 Tablespoon fresh sage (about 4 leaves) or 1 teaspoon dried sage
1 Tablespoon green onion
1 Tablespoon lemon juice
¼ teaspoon cumin
¼ teaspoon black pepper
Squash sliced and ready to steam in the microwave.
Directions
Rinse the squash. Cut the squash in half and remove the seeds and pulp with a large spoon. Place the squash skin-side down in a microwave safe dish. Pour 2 Tablespoons of water into the cavity of each squash half. Cover and microwave on high until the squash is tender when poked with a fork (about 12 minutes). Be careful when removing the lid as the steam will be very hot. Set the squash aside to cool slightly.

While the squash is cooling, finely chop the fresh sage and green onion. In a medium bowl, combine the sage, green onion, panko, egg, lemon juice, cumin and black pepper. Using a large spoon, scoop the squash out of its skin. Add the cooked squash to the sage mixture. Stir in butter until it melts.

Heat 1 tablespoon oil on medium-low in a large skillet. Drop tablespoons of squash mixture into the heated pan. Cook until the bottom edges start to brown. Gently flip and cook until browned on both sides. Add more oil to the pan between each batch.

While the squash bites are cooking, prepare the yogurt dip. Finely chop the fresh sage and green onion. In a small bowl, stir together yogurt, sage, green onion, lemon juice, cumin and black pepper. You can even prepare the yogurt dip a day ahead and store it in a sealed container in the refrigerator until you are ready to serve the squash bites.
Squash Bites with Yogurt Dip
How your kids can help

  • 1-year old: Rinsing the squash.
  • 2-year old: Tearing the fresh sage leaves into small pieces.
  • 3-year old: Removing the squash seeds and pulp with a large spoon.
  • 4-year old: Using a large spoon to scoop the cooked squash out of its skin.
  • 5-year old: Measuring the ingredients and stirring the yogurt dip.
Henry shares a sage leaf.
Labels:

Comments

Post a Comment

Popular posts from this blog

The Baby-Led Weaning Cookbook

UPDATE (10/2/12): Unfortunately, I did not hear back from our original winner. Congratulations to our alternate winner for "The Baby-Led Weaning Cookbook" -- Robin Pfefer. UPDATE (9/29/12): I am happy to announce that Kashia Clopper is the winner of "The Baby-Led Weaning Cookbook". When I was first thinking about using the Baby-Led Weaning (BLW) model for Henry, I was unsure about whether it would really work. I was excited about BLW’s claims of less stressful meals that the whole family could share together. Plus, I was all for encouraging Henry to gain new skills by learning about the shapes, textures, colors, smells and flavors of food. This sounded ideal in theory, but would it work in practice? After some fun but ineffective attempts at letting Henry feed himself, I went in search of resources to learn more about BLW. I needed to learn how to prepare meals for our family in which Henry could participate. That’s when I found “ The Baby-Led
16 comments
Read more

Do Your Kids Eat Everything?

UPDATE (3/15/2013): Congratulations to Kia as the random drawing winner in this giveaway! Thank you to all those who entered this contest.  Before we began our food adventure with Henry, Daddy and I had many conversations about how to encourage Henry to become “a good eater.” After watching other parents constantly struggle with their toddlers, we wanted to know if there was anything we could do from the start to prevent picky eating. That’s when we read “ French Kids Eat Everything ” by Karen Le Billon . The book is an easy and enjoyable read about the year that Karen’s family spent in France and how it changed the way her family eats. The heart of the book explores the 10 French Food Rules for raising happy, healthy eaters. “French Kids Eat Everything” sparked numerous discussions at our dinner table about how our family eats. We have become more conscious of our assumptions about food and how that will influence Henry’s understanding of mealtimes. In addition, the
17 comments
Read more

What is I-522?

Yesterday, I interviewed a mom who is concerned about GMOs (Genetically Modified Organisms). She explained that there is no way to know whether the food you purchase may include GMOs unless it is certified organic. In Washington state, Initiative 522 would require labeling for foods produced through genetic engineering.  Providing consumers with information about the foods they eat seems like common sense. However, I-522 has already been met with controversy especially from the state's wheat growers . I wanted to hear from a local farm, so I asked Dan Hulse from Tahoma Farms for his thoughts on GMOs and I-522. Henry loves finding his favorite foods in our weekly produce delivery from Terra Organics. In 2003, Dan and his wife Kim formed Terra Organics an organic produce delivery service. They have been small family farmers since 2004. In 2009, the couple purchased a 40-acre farm in Orting, WA known as Tahoma Farms. The farm and Terra Organics sell organic produce locally
4 comments
Read more