Gluten Free, Vegan
Butternut squash rösti
25 mins
Easy
2 Servings
Rösti or rööschti is a Swiss dish consisting usually of potatoes, sautéed or shallow-fried. Here we elevate it by using butternut squash, with thinly sliced shallots and herbs to accentuate the flavours while keeping it light.
Brilliant Bases Used In This Recipe
About This Recipe
Rösti or rööschti is a Swiss dish consisting usually of potatoes, sautéed or shallow-fried in a pan. Here we elevate it by using butternut squash instead and adding in thinly sliced shallots and herbs to accentuate the flavours while keeping it light in calories.
By peeling the cap end (as opposed to the heart section) you can then simply coarse grate into a bowl and season with your choice of spices such as our house rub, smoked paprika, sage, thyme, oregano, or thinly sliced onions/shallots. We don’t use garlic as it could burn easily during the pan frying.
A light dusting of gram flour can help bind the mix if it’s too wet, without adding gluten so it remains gluten free and vegan. Butternut squash’s health-giving qualities are many. It is a great source of carotenes which in turn convert to vitamin A, also vitamin C, folate (or B9), B6 and B1 which all have antidepressant qualities.
In addition to that, squash has also been shown to have properties that can help fight cancer and heart disease. Eating squash may also help protect against developing type 2 diabetes. A tip here when it comes to nutrient value – the deeper coloured the squash, the more concentrated the nutrition will be.
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Ingredients
200g/7oz grated butternut squash
50g/1.8oz shallots thinly sliced
1tsp finely chopped sage leaves or dried herbs such as oregano
1tsp smoked paprika
4tsp pomace or coconut oil
Nutrition Per Serving
Calories
163
Fats
10G
Carbs
18G
Protein
2G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Peel and grate the butternut squash
Fine chop the sage or herbs
Lyonnaise chop the shallots (see below)
Fold all the ingredients together for even distribution
Heat a heavy base, oven-proof frying pan with the oil
Split the mix into two if you’re making smaller röstis
Swirl the oil round the inside of pan, then place the mix in and pat down with the back of a spoon to form a ‘cake’, easing it away from the edges and pressing into the centre so the low active starches begin to bind as the squash cooks and the caramelisation of natural sugars occurs
Allow to cook on medium to high heat for 4-5 minutes, flip over or use the pan-to-pan technique (see the video) and pop in the oven if needed for 4-5 minutes to finish off
Serve immediately or reserve on a tray in fridge for up to three days
