|October 10, 2018

Rosemary-Sage Butternut Squash Fritters

By Bulletproof Staff
Reviewed for Scientific Accuracy

Butternut squash fritter recipe & content provided by Veronica Culver, The Enchanted Cook

So often we think of butternut squash as something we roast and blend into a hearty soup, which is a wonderful way to enjoy it. Today, we’ve reimagined it, by turning spiralized butternut squash pasta (aka boodles) into delicious butternut squash fritters. Fresh sage and rosemary work as natural complements to round out this savory dish. These fritters work beautifully alongside any entree, from eggs to steak. Or use them as a deconstructed sandwich, and pile high with your favorite sandwich toppings.

For a sweet treat, drizzle butternut squash fritters with raw honey, a sprinkle of cinnamon and eat it as a dessert. The only limit is your own imagination.

We love butternut squash for its healthy nutritional profile — high in vitamin A, vitamin C, fiber, and antioxidants, low in calories and relatively low in net carbs.

Rosemary Sage Butternut Squash Fritters

Start to Finish: 25 minutes

Ingredients:

3 cups spiralized organic butternut squash (about one large butternut squash), or one 10.7 ounce package butternut spirals
1 pastured egg, beaten
1/3 cup almond flour
3 large stems fresh organic rosemary, leaves only
5 leaves fresh organic sage, torn
1 teaspoon Himalayan pink salt
2 tablespoons grass-fed ghee

Instructions:

In a large bowl, place all of the ingredients except the ghee. Mix well using your hands.
Divide equally making 6 patties. Set aside.
Heat a large cast iron skillet over medium heat and add the ghee.
Place patties in skillet working in batches if needed, and cook for 3 minutes per side or until lightly browned on each side.

Serves: 6

Nutritional Information (Per Serving):

Calories: 110
Protein: 3g
Carbs: 8g
Fiber: 2g
Sugar: 2g
Fat: 8g
Saturated Fat: 3g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans fat: 0g
Cholesterol: 37mg
Sodium: 291mg
Potassium: 15mg
Vitamin A: 111%
Vitamin C: 17%
Calcium: 4%
Iron: 3%

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