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 flavor. 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.
Ingredients
White self-rising flour
1 cup(s)
Frozen winter butternut squash
4½ oz, puree, thawed (9 tbsp)
Kosher salt
¼ tsp
Smoked paprika
¼ tsp
Onion powder
¼ tsp, or garlic powder
Egg
½ large egg(s), lightly beaten (reserve other half of egg for another recipe)
Sesame seeds
½ tsp
Instructions
1
Preheat oven to 375°F. Line a sheet pan with parchment paper.
2
In a medium bowl, combine flour, squash, salt, paprika, and onion powder; 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 tbsp 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.
4
Bake until lightly browned on bottom, about 15 minutes. Let cool; slice buns in half horizontally with a serrated knife.
5
Serving size: 1 bun
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