Sweet and Spicy Butternut Squash Tots

Butternut Tot

Who is excited for squash season!?!? Yay! No? Squash can be tough. And by tough, I mean mushy. When people say they don’t like squash, 9 times out of 10 it’s a texture thing. Yes, sometimes it totally seems like you’re eating baby food. So it’s time to mix it up. What if your squash was disguised as a tater tot? Greg, who often seems disappointed when I tell him we’re having squash for dinner, really enjoyed these tots. Why? They’re crispy!

Butternut Sm

For me, butternut is my favorite of the winter squashes. I think it’s the easiest to work with and very versatile. I use it in soups, salads, burritos, sauces and much more. It’s the sweetest of squashes and can even be used to make a fresh pumpkin pie. Learn how to cut a butternut squash here.

Butternut Field

Butternut Squash

Acorn Field

Acorn Squash

Spaghetti Field

Spaghetti Squash

As you probably already know, winter squashes are related to pumpkins so they grow like pumpkins – on a vine. We grow several types – butternut, acorn, spaghetti, delicata, buttercup and also the Autumn Pride squash, which is great for pumpkin pies, and the Blue Hubbard squash. Because they store so well we generally have them available at the market well into the winter months depending on how quickly they sell.

Butternut Spices

These tots are sweet. The squash itself is already sweet and we’re adding brown sugar to it! The garlic and cayenne pepper help to balance some of that sweetness.

Butternut Spices 2

Spacing the tots and using a cooling rack for cooking is important for texture. This allows the tots to get crispy on all sides. Definitely line your baking sheet with foil or parchment because the excess brown sugar is going to drip down and burn on your pan.

Butternut Tot (2)

They make a great side dish!

Sweet and Spicy Butternut Squash Tots

  • Serves 3-4
  • Prep Time 5 minutes
  • Cook Time 30 minutes


1.5 pounds butternut squash, cubed
1 tablespoon olive oil
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper


Preheat oven to 425 degrees F. In a medium bowl mix butternut squash, olive oil, brown sugar, salt, garlic powder and cayenne pepper. Toss until squash is evenly coated. Place a cooling rack on a foil or parchment paper lined baking sheet. Space the squash cubes on the cooling rack with space between each cube. Bake for 30 minutes or until cooked through and browned.


  1. Kathy Kashurba

    I find your recipe collection very unique and tasty. Thank you for some great ideas.


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