Hey y'all hope you are doing well. Today I am sharing my favorite way to use squash. The Rampicante and Kikinda gourds grow so well here. They are very prolific and the bugs leave them alone. I have tried all kinds of different ways to make it. I made lots of different casseroles, hiding it in various things, I even made a cheese sauce and also mixed it with cream and cheese and added a breadcrumb topping but no one liked it.
They are fun to play a pretend guitar with too!
I made a video showing how to make the tots here.
Look at how cool the rampicante squash is.
To start I like to peel them.
Now it is time to get to the real shredding!
After the squash is all shredded I add it to quart zip bags. I like to lay mine flat and store it in the freezer until I am ready to use it.
The day or two before I want to use them I thaw them in the fridge. Freezing helps them to extract some of their moisture.
Next I get a bowl and sit a colander inside.
Then I get a cloth and put the squash in it. I let that sit for an hour or so to get some moisture out.
After it has set I like to wring it out using the cloth. I like to wring it both directions and as tightly as I can. To get all the excess moisture out. This helps the tots to stick together better.
Now add 1 cup of the squash to a bowl.
You can use whatever kind of cheese you like. These are a few of our favorites but today I am using colby jack.
Add 1 cup of shredded cheese to your squash.
Then 1 egg.
Next add 1/4 cup plain breadcrumbs.
Now add 2 teaspoon season salt. I make my own homemade but you can jazz up regular season salt by adding brown sugar, black
pepper, chili powder, paprika, a touch of garlic.
Then add 1/8 teaspoon of cayenne. You can omit this step if you don't like it spicy.
Now add 1/2 teaspoon salt.
Last add 1/2 teaspoon chili powder.
Now mix it well. You don't want someone to end up with all of the cayenne.
I like to use the 4 ounce silicone molds. They make the perfect portion size. Then just evenly distribute the squash mixture.
Be sure and compress it all over. This helps it hold together.
Now bake at 325 degrees F for 15 minutes.
(Your baking time may vary depending on the appliance you are using)
After they have cooked let them sit and cool for about 10 minutes.
They come out of the mold so easily and hold together so well.
For a printable version of this recipe click here.
Squash Tot
Ingredients
• 1 cup grated squash
• 1 egg
• 1 cup shredded cheese
• 1/4 cup breadcrumbs
• 2 teaspoon season salt ( to jazz it up a little big add brown sugar, black
pepper, chili powder, paprika, a touch of garlic)
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (omit if you don't like it spicy)
• 1/2 teaspoon chili powder
Peel then shred the squash, wring out excess moisture (freeze and thaw or add
salt to help extract the moisture). Add all the ingredients into a bowl and mix
well. Add the mixture to the silicone pan. Be sure and compress the mixture
down to the pan so it will hold together. Bake at 325 degrees F for 15 minutes.
(Your baking time may vary depending on the appliance you are using) Let
them cool for 10 minutes before removing so the cheese sets up and they hold
together. Use or freeze for later. Enjoy!
Note: These freeze well and you have an easy side that just needs to be warmed up. Also they stack well in the freezer with their shape and don't take up a lot of room.
We hope you enjoy this recipe as much as we do.
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