Squash Puppies with Jalapeño Cream Dip
This recipe for Squash Hush Puppies is baked instead of friend and gluten free. It's a delicious, healthy snack or side side!
Ingredients
Squash Hush Puppies
- 2 yellow summer squash
- 2 cups yellow cornmeal
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 tsp black pepper
- 1/3 cup milk
- 2 eggs
- 1/2 cup onion, diced
- 2 tbsp butter, softened
- 1 jalapeño, seeded and diced
Jalapeño Cream Dip
- 4 jalapeños, de-seeded and roughly chopped
- 8 oz cream cheese
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 lime, juiced
Instructions
Squash Puppies
- Start by slicing the squash into cubes.
- Boil the squash in a large pot of water for 10 minutes (or until soft).
- Combine the cornmeal, sugar, salt and pepper in a mixing bowl.
- In a separate bowl combine the milk, eggs, butter, onion and jalapeño.
- Drain the squash.
- Add the squash to the milk and egg mixture then puree.
- Add the cornmeal mixture.
- Combine well then form into balls and place on a baking sheet.
- Bake for 30-35 minutes at 350°F then remove when firm.
Jalapeño Cream Dip
- Start by seeding and chopping the jalapeños.
- Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.
Nutrition Facts
Calories 109kcal (5%)Carbohydrates 12g (4%)Protein 2g (4%)Fat 5g (8%)Saturated Fat 2g (10%)Cholesterol 26mg (9%)Sodium 337mg (14%)Potassium 123mg (4%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 245mg (5%)Vitamin C 7.3mg (9%)Calcium 21mg (2%)Iron 0.6mg (3%)
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