Butternut Squash Spaetzle Recipe

Name: Butternut Squash Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 2 cups milk; 1 cup butternut squash puree; Up to 4 cups flour; Freshly-grated nutmeg; Salt and pepper; 1 to 2 tablespoons oil; 2 tablespoons butter; 1 tablespoon chopped parsley, for garnish; 2 tablespoons bread crumbs (optional)

Servings: persons

6 eggs
2 cups milk
1 cup butternut squash puree
Up to 4 cups flour
Freshly-grated nutmeg
Salt and pepper
1 to 2 tablespoons oil
2 tablespoons butter
1 tablespoon chopped parsley, for garnish
2 tablespoons bread crumbs (optional)

1
In a large bowl whisk eggs, milk and squash.
2
Gradually stir in enough flour to form a thick batter.
3
Season heavily with nutmeg, salt and pepper.
4
Using a rubber spatula, press batter through a colander into a large pot of boiling salted water.
5
When spaetzle float to top, they are done.
6
With a slotted spoon or spider transfer to a bowl filled with ice water, to cool.
7
Drain and toss to lightly coat with oil.
8
Set aside, refrigerated, for several hours, if desired or prepare immediately.
9
Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, 2 cups milk, 1 cup butternut squash puree, Up to 4 cups flour, and more.

Yes, Butternut Squash Spaetzle falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Spaetzle

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