This Butternut Rosti recipe shows there’s more to this vegetable than the usual roasting or making soup.
Not that there is anything wrong with those, they are certainly delicious. But sometimes you want to try something new with an ingredient you already know and these butternut rosti are quick to make and perfect for a weekend breakfast.
Traditional rosti uses potatoes, but butternut squash works really well here. It gets crispy on the outside and stays soft inside, plus it has this natural sweetness that pairs nicely with the mozzarella. The nutty chickpea flour holds everything together without making it heavy, and bonus that it’s gluten free if that is a consideration to you.
The Butternut Rosti recipe is pretty straightforward: grated butternut, mozzarella, chickpea flour, and spring onions. Mix it up with some eggs and seasoning, form into patties, and pan-fry until golden. That’s it!
I usually serve the rosti with sliced avocado, a dollop of cream cheese or garlicky tzatziki and a squeeze of lemon and fresh dill. The cream cheese adding a richness, the lemon just the right amount of acidity for the sweet butternut and the dill some herby freshness. You could also go with a fried egg and a crispy rasher of bacon on top, or if you are feeling fancy, some smoked salmon, sour cream and capers.
I hope you enjoy this recipe for Butternut Rosti and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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Butternut Rosti
Ingredients
- 650 g butternut, coarsely grated
- 100 g mozzarella cheese grated
- 4 spring onions sliced
- 120 g chickpea flour
- 1 tsp gluten free baking powder
- 1 tsp sea salt flakes
- pinch of dried chilli flakes
- 2 eggs lightly beaten
- 1 tbsp extra virgin olive oil
- oil for frying
Instructions
- Place the butternut, cheese, spring onions in a large bowl
- Add the flour, baking powder, salt and chilli flakes and mix lightly
- Add the eggs and olive oil and mix until combined
- Heat some oil in a large non-stick frypan over medium heat
- Spoon a 1/4 cup mixture per fritter into the pan and flatten slightly with a spatula
- Cook for about 4 minutes each side until golden and keep warm on a paper towel
- Repeat with remaining mixture until all the fritters are cooked
- Serve with herbed cream cheese, sliced avocado and lemon slices
A few more favourite recipe with butternut squash:
Roasted Butternut Squash Falafel
Roasted Butternut with Burnt Aubergine Dressing
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