Squash Spaetzle


  • 2 eggs
  • 1 egg yolk
  • 1/3 cup milk
  • 2/3 cup squash puree
  • 2 cups flour
  • 1 teaspoon salt

Mix together the eggs, yolk, and milk. Add the squash and whisk until smooth. Whisk in flour and salt and let rest a few minutes.

Set up an ice water bath. Place a colander over a pot of lightly salted boiling water. Scoop in half of the mix and press through the holes into the water using a rubber spatula until all the mix is in. Remove colander and when the water returns to a boil, cook the spaetzle for one minute.

Remove spaetzle from the water into the ice bath and chill for a few minutes. Repeat with remaining batter. When fully chilled (5 to 7 minutes in the water) drain and pan fry with a little oil and spices (garlic, red pepper flakes, and sage worked well)

From Serious Eats


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