Butternut Squash Castagnole Recipe
Castagnole are fritters that usually appear as part of the array of Carnival treats fount at this time of year. They come in a variety of versions but this time we made them with butternut squash pureé which gives them bright orange colour and sweetness.
Butternut squash is a great ingredients which is used in preparation of many sweet and savoury dishes such as muffins, gnocchi, pasta or even snacks such as chips. Prepare at home this healthy version of castagnole and enjoy them while still warm.
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Butternut Squash Castagnole
COOKS IN: 60 minutes
- 300 g butternut squash
- 250 g plain flour
- 20 g caster sugar
- 1 egg
- 2 tablespoons amaretto liqueur
- 1 teaspoon baking powder
- Grated zest of 1 orange
- Pinch of salt
- Sunflower oil for frying
- Caster sugar for coating
- Peel the butternut squash and cut into smaller pieces. Roast in the oven on 180°C until tender and soft. Remove from the oven and smash the squash with a fork or using steel potatoe ricer and leave to cool completely.
- Once the pureé is cool add an egg, sugar, amaretto, grated orange zest and a pinch of salt.
- Mix the flour and baking powder and add gradually to the mixture. Combine everything together until you get smooth and soft dough.
- Heat a small saucepan with enough oil for the castagnole to float. Using a spoon scoop a small amount of dough and fry for about one minute in the hot oil. You can fry several castagnole at a time, but don't overcrowd the pan or the temperature will drop too much.
- Drain them on the paper towels and, while still hot, roll the castagnole in extra caster sugar to coat.
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