Butternut Squash Spaetzle

Name: Butternut Squash Spaetzle
Ingredients: 6 eggs; 2 cups milk; 1 cup butternut squash puree; Up to 4 cups flour; Freshly-grated nutmeg; Salt and pepper; 1 to 2 tablespoons oil; 2 tablespoons butter; 1 tablespoon chopped parsley, for garnish; 2 tablespoons bread crumbs (optional)

10 ingredients

9 steps

Ingredients

6 eggs
2 cups milk
1 cup butternut squash puree
Up to 4 cups flour
Freshly-grated nutmeg
Salt and pepper
1 to 2 tablespoons oil
2 tablespoons butter
1 tablespoon chopped parsley, for garnish
2 tablespoons bread crumbs (optional)

Directions

1

In a large bowl whisk eggs, milk and squash.
2

Gradually stir in enough flour to form a thick batter.
3

Season heavily with nutmeg, salt and pepper.
4

Using a rubber spatula, press batter through a colander into a large pot of boiling salted water.
5

When spaetzle float to top, they are done.
6

With a slotted spoon or spider transfer to a bowl filled with ice water, to cool.
7

Drain and toss to lightly coat with oil.
8

Set aside, refrigerated, for several hours, if desired or prepare immediately.
9

Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.