I love all types of squash. Butternut squash, kabocha squash, acorn squash, give me all of them. My husband, on the other hand, is not a fan. Well, I made it my mission to serve him squash that he would actually enjoy. Since he loves hashbrowns, I decided to make a butternut squash variation and whipped up these butternut squash rosti with fried eggs. Finished with a dollop of dill mustard creme fraiche and red chili flakes, I knew I would love them. As for my husband? Fortunately, he liked them too! Mission accomplished!
Butternut Squash Rosti with Fried Eggs
Butternut squash rosti
- 1 leek green ends trimmed
- 1 tablespoon butter
- salt and pepper
- 4 cups butternut squash grated
- 1 cup gruyere grated
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
Dill creme fraiche
- ½ cup creme fraiche
- 1 teaspoon fresh dill
- 1 teaspoon dijon mustard
- salt and pepper
- 4 eggs fried
- red chili flakes
- fresh dill
- Trim the green end of the leek and discard. Cut the leek in half lengthwise and wash in between the layers. Slice the leek. Melt 1 tablespoon butter in a large saute pan over medium heat and saute the sliced leeks until softened, about 4-5 minutes. Season with salt and pepper and remove from heat. Let cool slightly.
- Combine the leeks with grated butternut squash, gruyere, egg, salt, and black pepper until well combined. Heat 1 tablespoon oil in the same saute pan over medium heat. Scoop ⅓ cup of the butternut squash mixture and place it on the pan to form a round "pancake." Repeat with the remaining mixture. Cook until golden brown, about 3 minutes. Flip and cook on the other side until browned. Remove from heat and cook the rest of the butternut squash.
- Meanwhile, make the dill creme fraiche. Beat together creme fraiche with fresh chopped fill and dijon mustard. Season with salt and pepper.
- Fry 4 eggs until the desired degree of doneness.
- Arrange the butternut squash rosti on a platter. Place a dollop of the dill creme fraiche on top followed by a fried egg. Sprinkle red pepper flakes on top and garnish with fresh dill. Serve immediately.
**Helpful tips and common mistakes
So at this point, you may be wondering, what is a rosti? It's basically a hash brown where shredded potatoes (or in this case, butternut squash) is cooked in a pan. Rosti is usually one big cake but I made turned them into individual cakes just to make it easier.
Let's start making the butternut squash rosti mixture. First, we're going to saute some leeks in butter until they are softened and tender. Leeks add another flavor element to the dish, adding a bit of savory to the sweet squash.
While the leeks are cooking, grate the butternut squash. I used a food processor with the grater attachment but you can grate the squash by hand. You'll need about 1 small butternut squash to get 4 cups worth.
Mix the butternut squash with gruyere, leeks, egg, salt, and pepper. The rosti mixture is a fairly loose mixture but the egg does help bind it. Pan-fry the rosti, scooping ⅓ cup portions into the hot pan. I like to use a measuring cup to help shape the rosti into a cake, flattening the mixture in the pan to get it nice and crispy.
While the cakes are cooking, whip up the dill mustard creme fraiche and fry some eggs. I found that 1 egg was enough for 2 rosti cakes but you do you.
Top the butternut squash rosti with the fried eggs, dill mustard creme fraiche, red chili flakes, and extra dill. I was very pleased with this vegetarian meal not only because it was delicious in every way but because my husband ate his entire plate and thoroughly enjoyed it! Serve this as a main course or prepare just the rosti as a great side dish.
For more butternut squash inspiration check out these butternut squash ravioli with parmesan broth!