Butternut Squash Spaetzle Recipe

1. 1

   In a large bowl whisk Large eggs, lowfat milk and squash.

2. 2

   Gradually stir in sufficient flour to create a thick batter.

3. 3

   Season heavily with nutmeg, salt and pepper.

4. 4

   Using a rubber spatula, press batter through a colander into a large pot of boiling salted water.

5. 5

   When spaetzle float to top, they are done.

6. 6

   With a slotted spoon or possibly spider transfer to a bowl filled with ice water, to cold.

7. 7

   Drain and toss to lightly coat with oil.

8. 8

   Set aside, refrigerated, for several hrs, if you like or possibly prepare immediately.

9. 9

   Heat butter in a saute/fry pan add in spaetzle, and toss till warmed through; add in parsley and bread crumbs, if you like and season to taste with salt and pepper.

10. 10

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.