Butternut hamburger buns
SmartPoints® value per serving
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.
White self-rising flour
Frozen winter butternut squash
4½ oz, puree, thawed (9 tbsp)
1 large, lightly beaten
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
- Serving size: 1 bun
To make measuring the 9 tablespoons of butternut a little easier, instead of scooping 9 spoonfuls, simply measure out ½ cup (which is 8 tablespoons) in dry measuring cup and add 1 tablespoon of squash to that. Give the buns a little sheen with a quick spritz of cooking spray, if desired.