FationateFoodBelly • Easy Recipes

Ingredients:

• 1 butternut squash
• 100g potato starch
• 50g tapioca starch
• 1 tsp salt
• 2 tbsp kefir butter
• 80ml hot water
• 4–5 fresh sage leaves
• Shimeji mushrooms, as desired
• Salt and black pepper, to taste
• Water, for boiling

Instructions:

1. Cook the butternut squash: Peel, remove the seeds, and cut the squash into small cubes. Steam until completely tender and easily pierced with a fork.
2. Make the dough: Mash the squash until smooth and lump-free. Add the potato starch, tapioca starch, salt, and hot water. Knead gently until a soft, pliable dough forms. Let rest for about 15 minutes.
3. Shape the buttons: Roll the dough into 1-inch balls. Gently press each ball with the opening of a small bottle to create a button-like shape.
4. Boil the buttons: Bring a pot of water to a boil and carefully add the squash buttons. Cook until they float to the surface, then remove with a slotted spoon and drain well.
5. Pan-fry with sage butter: Melt the kefir butter in a large pan over medium-high heat. Add the sage leaves and shimeji mushrooms, then add the squash buttons. Sear until the buttons develop a golden, crispy crust, turning as needed.
6. Season and serve: Season with salt and freshly cracked black pepper to taste. Serve hot and enjoy the crispy edges and soft, chewy centers!