• 2 ½ cups butternut squash puree
  • 4 tbsp olive oil, divided
  • 3 tbsp arrowroot flour
  • ⅓ cup coconut flour
  • 1 tbsp fresh sage, minced
  • 1 tsp dried thyme
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  1. Preheat the oven to 400°F.
  2. In a large bowl, stir the butternut squash with 2 tablespoons of the olive oil and all remaining ingredients. Stir until combined.
  3. Use a spoon to evenly scoop out the mixture and mold into a tot shape about 1 inch thick. Place the tots onto a parchment paper lined baking sheet then brush with the remaining olive oil.
  4. Bake the tots for 25 minutes, or until it's a golden brown and crispy. Serve warm with your favorite Paleo dipping sauce!