Baked Squash Dumplings

I have to confess to worrying slightly as I was making these - but despite looking a little odd when they went into the oven - they actually re-appeared at the end of cooking looking suspiciously professional. These Squash Dumplings (as they are now named) also tasted great, and with Chilli Sauce and some plain basmati rice were perfect little balls of butternut squashy deliciousness...


  • Butternut Squash
  • 1 Onion
  • Parsley (or Coriander)
  • Large spoon Natural Yoghurt (0%)
  • 2 Cloves Garlic
  • Large handful Breadcrumbs
  • 1 and a half tbsp Gram Flour
  • Chilli Powder
  • Semolina (to dust)
  • Chilli Sauce (to serve)

Cut the Squash in half lengthways and take out all the seeds.  Also cut off the skin – although a bit here and there won’t hurt at all (all adds to the texture…)

Chop about a third of the seedless Squash into small ish chunks – also chop an Onion – and fry both gently in Olive Oil with a crushed Garlic clove and a little Chilli Powder (if you like them hotter) for around 10 mins or until squashy (no pun intended) and soft

Once the Squash and Onion are cooked – add them to a food processor with another half of a raw Onion, and whizz them up to a chunky puree

Grate the other two thirds of raw Squash

Now, in a large bowl – mix together the grated raw Squash AND the cooked Squash and Onion mixture… Mix in a tablespoon and a half of Gram Flour, a tablespoon of 0% Natural Yoghurt and a large handful of Breadcrumbs.  Also season well and add the chopped Parsley

Now take a teaspoon and make ball shapes before gently dusting them with Semolina and laying them on a baking tray lined with greaseproof paper

Brush with a little Olive Oil and bake in the oven at 180˚c for 30 or so minutes or until they are golden brown and crunchy looking

These are perfect with Chilli Sauce – or with some natural yoghurt with a squeeze of lime and some crushed garlic.  Are surprisingly good the next day too

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