Introduction
Oh, you know those days when you’re staring into the fridge, wondering what magical, healthy-ish creation can come to life without a fuss? This recipe for Baked Sweet Corn and Squash Nuggets is my absolute go-to for those moments! It’s like a little bite of sunshine, packed with goodness, and honestly, so ridiculously easy to whip up. I remember the first time I made these, and not only was I happy with the nutritional punch, but seeing my little ones gobble them up without a second thought? Pure kitchen victory! They’re perfect for little hands or as a wholesome side for any meal.
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes from start to bake!
- Easy: Minimal chopping, simple mixing, and oven magic.
- Giftable: Make a big batch and freeze them for quick snacks or share with friends.
- Crowd-pleasing: Kids and adults alike adore these golden little bites.
Ingredients
Gather ’round, friends! Here’s what you’ll need. It’s a short and sweet list, which is always a good sign, right?
- 1 cup grated yellow squash: I love using yellow squash because it has a lovely, mild flavor that blends in beautifully. Just give it a good grating on the large holes of your box grater.
- ½ cup corn kernels: Fresh, frozen, or even canned (drained well, of course!) corn works wonderfully here. It adds that burst of sweetness and texture we all love.
- ¼ cup all-purpose flour: This is our binder, holding all these yummy ingredients together.
- 1 large egg: Another key player in binding everything into those perfect nugget shapes.
- ¼ cup grated Parmesan cheese: For a little savory, cheesy goodness that makes these irresistible.
- ¼ teaspoon paprika: Just a pinch for a hint of color and a whisper of warmth.
How to Make It
Alright, let’s get our aprons on and make some magic happen! You’re going to be amazed at how simple this is.
- Preheat and Prep: First things first, let’s get that oven going. Preheat your oven to a nice and cozy 400°F (200°C). While it’s heating up, grab a baking sheet and line it with parchment paper. This little step is my secret weapon for an easy cleanup – nobody likes scrubbing stuck-on bits!
- Mix It Up: In a medium-sized bowl, toss in your grated yellow squash, those sweet corn kernels, the flour, your egg, the lovely grated Parmesan cheese, and that little touch of paprika. Now, grab a spoon or even your clean hands (my favorite way!) and mix everything together until it’s all beautifully combined. It should look like a lovely, thick mixture.
- Shape Those Nuggets: This is where the fun really begins! Grab a tablespoon and drop spoonfuls of the mixture onto your prepared baking sheet. You can shape them into little oval nuggets, round discs, or whatever cute shapes your heart desires. They don’t need to be perfect – that’s part of their charm!
- Bake to Golden Perfection: Pop that baking sheet into your preheated oven. Bake for about 15-20 minutes. You’re looking for them to be beautifully golden brown and feel nice and firm to the touch. The aroma filling your kitchen will be divine!
- Cool and Enjoy: Once they’re perfectly baked, carefully remove them from the oven. Let them cool on the baking sheet for a few minutes. This helps them firm up even more, making them easier to handle. Serve them warm and watch them disappear!
Substitutions & Additions
Feeling a little creative? I love that about you! Here are a few ways you can jazz up these nuggets:
- Veggie Swap: Not a fan of squash? Try finely grated zucchini (make sure to squeeze out excess moisture!) or even finely chopped sweet potato.
- Cheese Please: Cheddar cheese, Monterey Jack, or a sprinkle of nutritional yeast for a dairy-free cheesy flavor are fantastic additions.
- Herb Heaven: A tablespoon of finely chopped fresh chives or parsley can add a lovely fresh note.
- Spice It Up: For a little more zing, add a pinch of garlic powder or onion powder.
Tips for Success
A few little pointers from my kitchen to yours to ensure your nuggets are a smashing success:
- Don’t Over-mix: Just mix until everything is combined. Over-mixing can sometimes make things a bit tough.
- Squeeze That Squash: If your squash is particularly watery, a gentle squeeze of excess moisture after grating can help prevent the nuggets from being too soft.
- Prep Ahead: You can totally mix the batter a few hours in advance and store it covered in the fridge. Just drop and bake when you’re ready!
- Freezing Magic: Once baked and cooled completely, you can freeze these nuggets on a baking sheet until solid, then transfer them to a freezer-safe bag. Reheat them in the oven or toaster oven for a quick snack.
How to Store It
Leftovers (if you have any!) are precious. Store your cooled nuggets in an airtight container in the refrigerator for up to 3-4 days. They’re delicious served cold, at room temperature, or gently reheated.
FAQs
Got questions? I’ve got answers!
Can I make these gluten-free?
Absolutely! You can try substituting the all-purpose flour with a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, so start with a bit less and add more if the mixture seems too dry.
What can I serve these with?
They’re fantastic on their own, but they also make a lovely side dish for chicken fingers, burgers, or a simple salad. A side of ketchup, applesauce, or a yogurt-based dip is always a hit!
Are these good for babies or toddlers?
Yes, they are! The ingredients are wholesome and they are bite-sized. Just ensure they are cooled to a safe temperature before serving.
Golden Baked Sweet Corn & Squash Nuggets
Equipment
- Box grater for grating squash
- Baking Sheet
- Parchment paper for easy cleanup
- Medium-sized bowl
- Spoon or hands for mixing
- Tablespoon for shaping
Ingredients
Main ingredients
- 1 cup grated yellow squash use large holes of box grater
- 0.5 cup corn kernels fresh, frozen, or canned (drained)
- 0.25 cup all-purpose flour
- 1 large egg
- 0.25 cup grated Parmesan cheese
- 0.25 teaspoon paprika
Instructions
- First things first, let’s get that oven going. Preheat your oven to a nice and cozy 400°F (200°C). While it’s heating up, grab a baking sheet and line it with parchment paper. This little step is my secret weapon for an easy cleanup – nobody likes scrubbing stuck-on bits!
- In a medium-sized bowl, toss in your grated yellow squash, those sweet corn kernels, the flour, your egg, the lovely grated Parmesan cheese, and that little touch of paprika. Now, grab a spoon or even your clean hands (my favorite way!) and mix everything together until it’s all beautifully combined. It should look like a lovely, thick mixture.1 cup grated yellow squash
- This is where the fun really begins! Grab a tablespoon and drop spoonfuls of the mixture onto your prepared baking sheet. You can shape them into little oval nuggets, round discs, or whatever cute shapes your heart desires. They don't need to be perfect – that’s part of their charm!
- Pop that baking sheet into your preheated oven. Bake for about 15-20 minutes. You’re looking for them to be beautifully golden brown and feel nice and firm to the touch. The aroma filling your kitchen will be divine!
- Once they’re perfectly baked, carefully remove them from the oven. Let them cool on the baking sheet for a few minutes. This helps them firm up even more, making them easier to handle. Serve them warm and watch them disappear!