Parmesan Butternut Squash Tots with Garlic Aioli

Ingredients: 

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!