Go Back

Crispy Vegan Butternut Squash Tater Tots

Jessica T. Brown
Crispy, golden butternut squash tots made with wholesome flours, heart-healthy avocado oil, and fragrant herbs—a nutritious, low-carb snack or side perfect for everyday meals
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish, Snack
Cuisine American, Plant-based
Servings 5

Equipment

  • 1 Large Baking Sheet
  • Parchment Paper
  • 1 Potato Masher
  • 1 Mixing Bowl
  • Measuring cups and spoons

Ingredients
  

  • 5 cups butternut squash cubed
  • 4 tbsp avocado oil divided
  • ⅓ cup coconut flour
  • 3 tbsp tapioca starch
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp ground cinnamon
  • ¾ tsp sea salt

Instructions
 

  • Preheat & Prepare: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
    This ensures even baking and prevents the squash from sticking, making cleanup effortless.
  • Roast Squash: Place the cubed butternut squash on the prepared sheet and drizzle with 1 tablespoon of avocado oil.
    Toss gently to coat each piece, then roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
  • Cool Squash: Remove the roasted squash from the oven and allow it to cool completely.
    Cooling is crucial to avoid a sticky mash and ensures the tots hold their shape.
  • Mash Squash: Use a potato masher (or your hands if fully cooled) to mash the squash into a smooth, lump-free consistency.
    Discard any charred pieces for a perfect texture.
  • Mix Ingredients: In a mixing bowl, combine the mashed squash with 2 tablespoons of avocado oil, coconut flour, tapioca starch, and all seasonings.
    Stir thoroughly until the mixture is uniform and pliable.
  • Shape Tots: Scoop the mixture and mold into 1-inch tot shapes, placing them evenly spaced on a parchment-lined baking sheet.
    Brush or drizzle with the remaining oil to promote golden, crispy edges.
  • Bake & Serve: Bake for 23–25 minutes, rotating halfway through to ensure even crisping.
    Remove from the oven, allow to cool slightly, and serve warm with your favorite dip for a nutritious snack or side dish.

Notes

  • Use fully cooled squash before mashing to ensure the tots hold their shape.
  • Swap tapioca starch for arrowroot powder if desired for a slightly different texture.
  • Coconut flour absorbs moisture quickly; adjust slightly if the mixture feels too wet.
  • For extra crispiness, broil the tots for 1–2 minutes at the end of baking.
  • These tots can be flavored with additional spices like smoked paprika, garlic powder, or nutmeg for variation.