Squash or Pumpkin Spaetzle
Use any sort of fresh or thawed winter squash or pumpkin puree here. I prefer to use butternut, hubbard or kabocha.
Servings: 8 servings
Ingredients
- 3 eggs
- 1 cup whole milk
- 1 cup pumpkin or squash puree
- 3 to 4 cups flour
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons salt
Instructions
- Whisk the eggs, milk, squash puree, nutmeg and salt together until combined.
- Mix in 1 cup of flour at a time until you get a batter the consistency of muffin batter: Thick and gloopy, loose enough to pour slowly, but firm enough to not immediately run through the tines of a fork.
- Bring a large pot of salty water to a boil and set up another large bowl full of ice water.
- Using a spätzle maker, a colander with large holes, a potato ricer with large holes, a food mill with a coarse plate, or a large-holed cheese grater, move the batter over the holes to drop little bits into the water.
- They are ready when they float. Skim them off with a slotted spoon or spider skimmer and drop the spaetzle into the ice water.
- When they are all done, pour off the ice water and arrange the spätzle on a sheet pan. Toss with a little oil and set aside. To serve, you can either put the dumplings in broth or saute them in fat or oil.
Nutrition
Calories: 224kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 474mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4905IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg