Butternut hamburger buns
White self-rising flour
Frozen winter butternut squash
4½ oz, puree, thawed (9 tbsp)
¼ tsp, or garlic powder
½ large egg(s), lightly beaten (reserve other half of egg for another recipe)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- 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.
- 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.
- Bake until lightly browned on bottom, about 15 minutes. Let cool; slice buns in half horizontally with a serrated knife.
- Serving size: 1 bun