Description
Crispy golden rosti rolls filled with butternut squash, zucchini, feta, spinach, and cranberries, finished with a nutty sage brown butter, walnut honey, and a sprinkle of everything seasoning.
Ingredients
- 2 cups grated butternut squash
- 2 cups grated zucchini, squeezed dry
- 1 cup crumbled feta cheese
- 1 cup chopped fresh spinach
- 1/2 cup dried cranberries
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/4 cup chopped walnuts
- 2 tablespoons honey
- 1 teaspoon everything seasoning
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, combine grated butternut squash, zucchini, feta, spinach, cranberries, eggs, flour, salt, and pepper. Mix until well combined.
- Divide mixture into 8 portions and shape each into a roll. Place on a parchment-lined baking sheet and bake for 25-30 minutes, until golden and set.
- While rolls bake, make sage brown butter: melt butter in a small saucepan over medium heat. Add sage leaves and cook until butter is golden brown and sage is crisp, about 3-4 minutes. Remove from heat.
- In a small bowl, mix walnuts with honey to make walnut honey.
- To serve, drizzle rolls with sage brown butter and walnut honey, then sprinkle with everything seasoning.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American