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.|
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.|