Best 3 Squash Puffs Recipes
Indulge in the delightful flavors of autumn with our delectable Squash Puffs! These savory pastries are a delightful combination of sweet and savory, showcasing the best of seasonal produce. Crafted with a flaky puff pastry shell and a creamy, vegetable-packed filling, they are perfect for any occasion. Whether you're looking for a hearty breakfast, a quick lunch, or an impressive appetizer, these Squash Puffs will tantalize your taste buds.
The filling is a symphony of roasted butternut squash, aromatic spices, and creamy cheese. The butternut squash, with its naturally sweet and nutty flavor, pairs perfectly with the earthy spices, creating a harmonious balance of flavors. The cheese adds a touch of richness and creaminess, making each bite a delightful experience.
Encased in a golden-brown puff pastry shell, these Squash Puffs are a textural delight. The flaky layers of pastry provide a crispy contrast to the soft and creamy filling, creating a satisfying crunch with every bite.
These versatile Squash Puffs can be customized to suit your preferences. Try adding a sprinkle of chopped walnuts or pecans for a nutty crunch, or crumbled bacon for a smoky flavor. You can also adjust the level of spiciness by adding more or less chili powder.
In this article, we present two irresistible variations of Squash Puffs: a classic version and a vegan alternative. The classic Squash Puffs are made with traditional ingredients like butter, cream, and cheese, while the vegan version offers a plant-based twist, using coconut oil, almond milk, and vegan cheese. Both versions are equally delicious and cater to different dietary preferences.
SUMMER SQUASH PUFFS
A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.
Provided by JEANJELLYBEAN
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
- Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
- In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
- Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g
SQUASH PUFFS
Getting our son and daughter to eat squash was out of the question until a friend suggested I try this recipe. These puffs are similar to hush puppies, which my kids love. Now they love these!-Constance Ellenburg, Southhave, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the squash, egg and onion. Combine flour, cornmeal, baking powder, sugar and salt; add to squash mixture and mix well. , In an electric skillet, heat 1/4 in. of oil to 365°. Drop batter by tablespoonfuls into oil. Fry, a few at a time, for 2-3 minutes or until crisp and golden, turning often. Drain on paper towels.
Nutrition Facts :
SQUASH PUFFS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 squash puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
- Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
- Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.
Tips:
- Choosing the Right Squash: Select acorn squash that are firm and have a deep green color. Avoid squash with blemishes or soft spots.
- Cooking the Squash: To roast the squash, preheat oven to 400°F. Cut squash in half, scoop out seeds, and place cut side down on a baking sheet. Bake for 45-60 minutes, or until tender.
- Mashing the Squash: Use a fork or potato masher to mash the roasted squash until smooth. Alternatively, you can blend the squash in a food processor for a finer texture.
- Adding Flavor: For extra flavor, add a pinch of salt, pepper, and garlic powder to the mashed squash. You can also stir in grated cheese, cooked bacon, or chopped nuts.
- Forming the Puffs: To form the puffs, spoon the mashed squash mixture onto a baking sheet lined with parchment paper. Use a spoon or your hands to shape the mixture into small balls. Flatten the balls slightly to create the puffs.
- Baking the Puffs: Bake the puffs at 350°F for 15-20 minutes, or until golden brown. Serve warm with your favorite dipping sauce.
Conclusion:
These squash puffs are a delicious and versatile appetizer or snack. They are easy to make and can be customized with a variety of flavors. Whether you serve them as a party appetizer or a quick after-school snack, these puffs are sure to be a hit. So next time you have some leftover squash, don't hesitate to whip up a batch of these tasty treats!
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