5-Ingredient Butternut Squash Fritters

from 31 votes

5-Ingredient Butternut Squash Fritters Recipe

Calling all fritter fans! If zucchini fritters had you eating your veggies all summer long, then I’ve got you covered for the months ahead with their cold weather counterpart: 5-Ingredient Butternut Squash Fritters.

This quick and easy recipe pairs shredded butternut squash with chopped fresh sage. And allow me to be the first to tell you that you will not be limiting yourself to just one, but rather, one stack. They’re hot, crispy, salty and the ultimate way to sneak squash onto the plates of even the most veggie-averse eaters.

Best of all, the squash is shredded in seconds with the aid of a food processor, or you can go the arm workout route with a good ol’ box grater. But no matter which way you slice ’em, one thing is certain: These veggie fritters are guaranteed to make the regular meal rotation any night of the week.

5-Ingredient Butternut Squash Fritters Recipe

5-Ingredient Butternut Squash Fritters Recipe

5-Ingredient Butternut Squash Fritters Recipe

5-Ingredient Butternut Squash Fritters Recipe

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5-Ingredient Butternut Squash Fritters Recipe


5-Ingredient Butternut Squash Fritters

It's easier than ever to eat your veggies with this quick and easy recipe for butternut squash fritters made with just 5 ingredients!
Author: Kelly Senyei
4.97 from 31 votes
In Season Now: Butternut Squash
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 15 fritters


  • 5 cups shredded butternut squash, lightly packed (See Kelly’s Note)
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 Tablespoons minced fresh sage
  • Vegetable oil


  • In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

Kelly’s Note:

  • Butternut squash can be peeled and then shredded on either the large hole of a box grater or, to save time, in a food processor.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 50kcal, Carbohydrates: 9g, Protein: 1g, Cholesterol: 21mg, Sodium: 10mg, Potassium: 178mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5005IU, Vitamin C: 9.9mg, Calcium: 30mg, Iron: 0.7mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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4.97 from 31 votes (11 ratings without comment)

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  1. 5 stars
    Flavour wise I’d give this a four star but it redeems it’s self for teaching me a new way to cook. For a true fall taste I’d throw in some brown sugar, cayenne pepper, or cinnamon. But this was fun to make and my family enjoyed it. I sadly added too much oil to the pan.

  2. 5 stars
    This was fantastic. I made a couple small additions. I used Za’atar seasoning and added a a couple chopped scallions to the batter. It was really good with a chipotle lime sauce I had leftover from a street corn recipe. Looking forward to the next batch. I want to try it in a pita with tzatziki sauce.

  3. 5 stars
    These have a lovely taste and they paired very nicely with tzatziki.

    I only wish there was a way to keep them crispy while keeping them warm (while making more). Holding them in a warm oven seemed to soften them up a bit.

      1. Hi Sue! That should work! Just make sure you drain off any excess liquids after it has thawed.

    1. Hi Susie! It totally depends on how large they are. For this recipe, you’ll need about 1 large butternut squash.

      1. 5 stars
        Needed to use up some leftover mashed butternut squash. Reduced the amounts in the recipe. Came out great.

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