Butternut Squash Castagnole Recipe
Castagnole are fritters that usually appear as part of the array of Carnival treats found at this time of year. They come in a variety of versions but this time we made interesting version with butternut squash purée which gives these fried dessert bright orange colour and natural sweetness.
Butternut squash is one of our favourite autumn ingredients which can be used in preparation of many sweet and savoury dishes. Use butternut squash to prepare soft muffins and cakes as well as delicious gnocchi or even healthy snack like chips.
These bright orange castagnole are so easy to prepare once you have butternut squash pureé ready. The best way to prepare pureé is to bake the squash in the oven and once softened it is easy to mash it with a fork. Combine the pureé with the rest ingredients and knead the soft dough.
Check other recipes for castagnole that we have in our collection. Choose from classic castagnole, soft ricotta castagnole or the one make with sweet chestnut flour.
You will for sure love these healthy version of castagnole! Enjoy them while still warm!
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
- 1 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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