Potato and Butternut Squash Rosti

Potato and Butternut Squash Rosti

Similar to potato latkes or hash browns these gluten-free, vegan Potato and Butternut Squash Rosti are easy, delicious and versatile. They are baked rather than fried so you can pop them in the oven and not worry about them breaking or sticking when you turn them.

Potato and Butternut Squash Rosti are a great side to serve with Roasted Winter Vegetables with Almonds and Olives, Walnut and Mushroom Parcels or Baked Mushrooms With Crispy Sage.

You can make mini-rosti to use as canapes. They are really cute!

Allergy Information – Potato and Butternut Squash Rosti

Potato and Butternut Squash Rosti are gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Potato and Butternut Squash Rosti

The rosti in this recipe are baked in mini muffin cases and hold their shape really well which makes them perfect as canape bases. Alternatively you can shape the rosti on large non-stick baking sheets.

You can find out exactly when butternut squash and varieties of potato are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.

Recipe – Potato and Butternut Squash Rosti

Difficulty easy to medium
Serves lots – makes 24 canape bases
Preparation and cooking time 10 mins
Preparation and cooking time 40 mins

Ingredients – Potato and Butternut Squash Rosti

500 grams floury potatoes (e.g. King Edward or Maris Piper)
500 grams butternut squash
4 tablespoons sunflower oil
4 tablespoons gluten-free flour
1 teaspoon sea salt
1 teaspoon ground black pepper

Method – Potato and Butternut Squash Rosti

1. Preheat the oven to 190 C (fan)
2. Grate the potatoes on to a tea towel and rinse under a cold tap and gently squeeze the moisture from the grated potatoes. Add the grated potatoes to a large bowl
3. Peel the butternut squash and grate in to the large bowl
4. Add the sunflower oil, gluten-free flour, salt and pepper and mix well
5. Take a mini muffin tin (or two large baking sheets) and fill each muffin hole with the potato and butternut squash mixture (or shape individual pancakes on the baking sheets – ensure the layers are thick and do not have any spaces. You could use a ring mould for this)
6. Bake in the oven for 40 minutes until the pancakes are cooked through and golden
7. Remove from the oven and allow to cool slightly before removing the pancakes from the tin and cutting to the size required. Serve.

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