I don’t know if I am allowed to admit this now that I am a food blogger (hellooooo from my new website who was born in February 2021) but I take a lot of inspiration from…. Dominos. That’s right, THE Dominos. The pizza company supreme. I love it, I’m shamelessly in love with it and I think their food is genius.
BUT as much as I love trash food I also love making things a little more healthy, a little more feel-good and a little more jam-packed with whole foods. So this is recipe for Butternut Squash Parmesan Bites was inspired by Domino’s parmesan bites, buuuut I’m going to go out there and say mine are a little bit better.
That’s because all you need is squash, fresh parmesan, all-purpose flour and a few spices. The sweetness of the squash works so well with the saltiness of the parm, and it comes together to make a surprisingly fluffy appetizer or side dish.
I’m not sure if you are going to use these as a fun baking recipe or to replace your craving for a Domino’s Parmesan Bites remake…but either way, def no judgements here 😉
Ingredients
- 1 cup all-purpose flour packed, about 130g
- 1 tsp baking powder
- ½ tsp salt
- 1/2 cup roasted squash or honey nut squash, roasted and mashed until smooth
- 1 tsp rosemary, thyme and red pepper flakes, optional
- ½ cup grated parmesan, for the dough
- ¼ cup grated parmesan, for topping
- Egg wash, optional
InstructionsÂ
- Preheat your oven to 400F.
- Mash up your squash very well until it is smooth, almost the texture of creamy mashed potatoes. Feel free to add a tablespoon of water to help the process. You can also use a blender or food processor for this.
- Whisk together the flour, salt, baking powder and spices, then add the squash. Use your hands to form a rough dough. Pour in ½ cup of the parmesan cheese and fold it into a dough.
- Cover and let this dough rest for 15-20 minutes.
- Lightly pat down the dough until it is 1’ thick, then cut into 16 small square pieces.
- Place them on a parchment lined baking sheet, top with egg wash and dip them in the remaining ¼ cup of parmesan cheese.
- Bake at 400F for 15-20 minutes or until golden brown. Serve warm!
Comments
This recipe is a new family favorite! I shared it with everyone. When I made these bites, they were gone before they could even cool down. I sent it to my mom and she reported the same result. OBSESSED! What a fun way to use leftover squash. My body even felt so good after eating them.
This comment made me so happy! I’m so glad you liked the recipe 🙂
Not a bad concept, in fact, I can tell the flavor would have been very good. 400 degrees was very hot and these were overdone at 15 minutes, pretty much inedible. Which is disappointing because I stayed up late roasting the squash to make this for a potluck in the morning and now I won’t have anything to take. Also, I think if you tweak the recipe to make the biscuits twice as big and emphasize that they should not be overworked so they will be fluffy instead of tough it would be good. Using hands to make a rough dough made it so that it took quite a long time to get all the flour mixed in because there is no liquid except the squash so it created gluten that would be more appropriate for a yeast dough. Maybe add some milk or butter too?
Hi Amy, I am so sorry this recipe didn’t work out for you! It’s an older recipe of mine, so I’ll bring it back to testing and see if I can add more specifics that will hopefully make them easier next time. I really apologize you didn’t have a dish for your potluck, I promise this is never my intention with a published recipe! I hope you’ll give these another shot when I update them with weights in the measurements!
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