Butternut hamburger buns
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
At its heart, this is a veggie version of two-ingredient dough—made from nothing more than butternut squash and self-rising flour. We embellish it with a little egg wash and sesame seeds for a prettier appearance and richer flavour.
Ingredients
Self-rising flour
1 cup(s)
Frozen winter butternut squash
4½ oz, puree, thawed (9 tbsp)
Raw egg
1 large, lightly beaten
Sesame seeds
¼ tsp(s)
Cooking spray
4 spray(s)
Instructions
1
Preheat oven to 375°F. Line a sheet pan with parchment paper.
2
In a medium bowl, combine flour and squash; stir well with a wooden spoon and then keep mixing dough in bowl with your hands until smooth (1 to 2 minutes of kneading). Dough should be firm and not sticky. If it’s too sticky to knead, add more flour, 1 tablespoon at a time, until no longer sticky.
3
Divide dough into 4 equal portions. Roll each portion with lightly floured hands into a ball. Place balls on prepared pan and flatten each to a 3½-inch circle. Brush evenly with egg and sprinkle with sesame seeds; discard remaining egg.
4
Bake at 375°F until lightly browned on bottom, about 15 minutes. Lightly spray tops of buns with cooking spray, if desired. Slice buns in half horizontally with a serrated knife.
5
Serving size: 1 bun
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