Butternut Squash Donut Bites
Ingredients
Beignet Batter
- 1 cup Butternut Squash
- 2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/4 cup Granulated Sugar
- 1 large Egg
- 3/4 cup Buttermilk
- 2 tbsp Melted Butter
- 1 1/2 cup Goat Cheese chèvre
Scallion Sugar
- 1/2 cup Granulated Sugar
- 5 g Dried Scallions
Calabrian Chili Honey
- 85 g Honey
- 15 g Calabrian Chili
Instructions
- Roast the diced butternut squash at 400°F until tender and lightly caramelized, about 20–25 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
- In a separate bowl, mix the egg, buttermilk, and melted butter.
- Combine the wet and dry ingredients just until incorporated, then gently fold in the roasted squash and goat cheese chèvre to form a scoopable beignet-style donut batter.
- Heat a pot of neutral oil to 330°F. Using a portion scoop, carefully drop the batter into the hot oil and fry the butternut squash donut bites until golden brown, puffed, and cooked through, about 3–4 minutes, turning as needed.
- While hot, toss the donuts in scallion sugar until evenly coated. Finish with a drizzle of Calabrian chili honey and serve warm.
Video
Notes
Frying Tips: Fry the donut bites at 330°F for even cooking and a light, airy center. Use a portion scoop for consistent sizing, avoid overmixing the batter, and fry in small batches to maintain oil temperature. Toss the donuts in sugar while hot so it adheres evenly.
Variations & Substitutions: This batter is flexible—swap butternut squash for kabocha or sweet potato, or substitute ricotta, mascarpone, or cream cheese for the chèvre. For flavor variations, add citrus zest to the sugar, warm spices like cinnamon or cardamom, or make a savory version with Parmesan and black pepper.
Storage & Make-Ahead: These donuts are best fresh, but the batter can be refrigerated for up to 24 hours. Reheat cooked donuts at 325°F and coat with sugar after warming. Avoid refrigerating finished donuts, as they dry out quickly.