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Butternut Squash Rosti make the perfect side dish to any meal! Recipe from @cookinRD -

Butternut Squash Rosti

  • Author: Sara Haas


These butternut squash roost are the perfect little pancakes! Made with sage, parmesan cheese and walnuts, they make a hearty, flavorful side dish.


  • 3 cups shredded butternut squash, about 12 ounces
  • 1/4 cup yellow onion, finely chopped
  • 2 tablespoons chopped, fresh sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup shredded parmesan cheese
  • 1 clove minced garlic
  • 1/4 cup walnuts, finely chopped
  • 1 large egg, lightly beaten
  • 1/3 cup panko bread crumbs (or all purpose gluten-free flour blend)
  • 4 teaspoons olive oil, divided
  • 1/2 cup plain Greek yogurt


  1. Preheat the oven to 200’F.
  2. Combine all of the ingredients in a large bowl and mix throughly.
  3. Portion mixture using a 1/4 cup measure and shape into patties, no thicker than 1/4-inch.
  4. Set a 12-inch non-stick pan over medium-high heat, add half of the oil and half of the patties and cook 4 minutes per side. Remove to a baking sheet and place in the preheated oven to keep warm. Cook the remaining patties in the pan using the remaining oil.
  5. Serve garnished with plain Greek yogurt.


  • These also taste delicious when you swap 1 teaspoon chili powder for fresh sage. Try using your other favorite spices too!
  • This makes about 10 rosti.


  • Serving Size: 5
  • Calories: 184
  • Sugar: 4
  • Sodium: 386
  • Fat: 10
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 6
  • Cholesterol: 43

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