Parmesan Butternut Squash Tots with Garlic Aioli


For the Butternut Squash Tots 

  • 1 2.25 oz bag of Sonoma Creamery Parmesan Cheese Crisps  
  • 3 cups of butternut squash, cut into 1-inch cubes 
  • ¼ c flour 
  • ½ c grated parmesan cheese  
  • ½ tsp dried sage 
  • 1 tsp sea salt 
  • 1 tsp freshly cracked black pepper  


For the Garlic Aioli 

  • 3 egg yolks 
  • 2/3 c avocado oil 
  • 4 tsp lemon juice 
  • 1 tsp Dijon mustard 
  • 1 tbs garlic paste 


  • Preheat your oven to 400 degrees.  
  • Using a food processor, add Sonoma Creamery Parmesan Crisps and ½ tsp of freshly cracked black pepper, and pulse until they become the consistency of breadcrumbs. Set aside.  
  • Add cubed butternut squash to a greased baking sheet. Bake for 15 minutes until fork tender.  
  • Using a food processor, pulse the roasted butternut squash along with ¼ c flour, ½ c grated parmesan cheese, ½ tsp black pepper, ½ tsp dried sage, and 1 tsp salt until combined.  
  • Add ¾ cup of the Parmesan Cheese Crisp "breadcrumbs" and pulse again to combine. 
  • Reduce the heat to 350 degrees.  
  • Form the tots with your hands and roll in the leftover Parmesan Cheese Crisp "breadcrumbs." Place on a baking sheet lined with parchment paper and bake for 25 minutes.  

 Garlic Aioli  

  • Grab a medium-sized bowl and mix together 3 egg yolks, 4 tsp lemon juice, and 1 tsp Dijon mustard. While you whisk, slowly stream in 2/3 c avocado oil until it is fully emulsified.  Add 1 tbs of garlic paste and mix again.  

To serve, pile tots on a plate. Option to top with freshly grated parmesan cheese. Serve the garlic aioli on the side and pair with a California chardonnay. Enjoy!