Butternut Squash Spaetzle

butternutspaetzle

Spaetzle is a German dish of tiny dumplings.  This recipe is hearty and filling.  It can get a little messy so it would be a fun activity for the whole family!

Ingredients

1½ cups all-purpose unbleached flour
½ cup whole-wheat flour
3 eggs, beaten
15-ounce can Farmer’s Market Organic Butternut Squash or Sweet Potato Puree
½ cup milk or water
1 tablespoon canola oil
Salt to taste
Ground white pepper to taste
Ground nutmeg to taste

Directions

Combine the unbleached and whole-wheat flours. Mix the eggs, Farmer’s Market Organic Butternut Squash, milk and oil together and slowly add to the flour. Mix well with a wooden spoon until just combined, then place your entire hand into the thick batter and mix with your fingers for 2 minutes until smooth. The batter should resemble very thick pancake batter. Add more all-purpose flour if the mixture looks a little thin. Bring 2 quarts of salted water to a boil. Using a colander or Spaetzle maker, drizzle the batter a little at a time through the colander or Spaetzle maker into the boiling water and the dumplings will form. You will have to lightly press the batter through the holes with a spatula or spoon. Simmer for 3 minutes and the Spaetzle will plump up and form odd, irregular shaped noodles that float when they are cooked. Plunge them immediately in cold water to set. After cooling they can be heated through and eaten immediately or lightly tossed with oil and stored in the refrigerator.

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