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Butternut Squash Spaetzle

Butternut Squash Spaetzle

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 3 eggs
  • 1 cup milk
  • 1 cup butternut squash puree
  • Up to 4 cups flour
  • Freshly-grated nutmeg
  • Salt and pepper
  • 1 to 2 tablespoons oil
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley, for garnish
  • 2 tablespoons bread crumbs (optional)


  • In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately.

  • Melt butter in a sauté pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.