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Squash Puppies with Jalapeño Cream Dip
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This recipe for Squash Hush Puppies is baked instead of friend and gluten free. It's a delicious, healthy snack or side side!
Course
Appetizer, Side Dish, Snack
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Servings
24
hush puppies
Calories
109
Author
Whitney Bond
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
Calories:
109
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
26
mg
|
Sodium:
337
mg
|
Potassium:
123
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
245
mg
|
Vitamin C:
7.3
mg
|
Calcium:
21
mg
|
Iron:
0.6
mg