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+ servings
squash finger nuggets with ketchup and cheese
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5 from 1 vote

Squash Finger Nuggets (gluten-free | vegan)

Make these Squash finger Nuggets for a perfect autumnal snack that can be dipped into your favourite sauce or served on side of your favourite dish. These Squash Finger Nuggets are vegan, gluten-free, easy-to-make, nut-free and require only 7 ingredients!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch, Main Course, Snack
Cuisine: American, European
Keyword: fingers, gluten-free, squash, vegan nuggets
Servings: 3 people
Calories: 167kcal
Author: Marlène Mamia


  • Masher (or fork)
  • Large cooking pan
  • Knife
  • wooden spoon
  • Baking tray


  • 300 g (raw weight) squash (about 1/2 small squash) peeled and cut in cubes
  • 200 g (raw weight) potato (about 1 potato) cut in cubes
  • 1 tbsp olive oil or any vegetable oil
  • 1 onion peeled and finely chopped
  • 2 tsp cumin seeds
  • 2 tbsps soy sauce or tamari for gluten-free
  • 1 tsp paprika powder


  • Watch the one minute recipe video to see all instruction steps.
  • In a saucepan, bring water to a boil and add the potato and squash. Simmer with closed lid for about 10 minutes, until potato and squash are soft.
    squash and potatoes in water and pan
  • Meanwhile, heat up a  large cooking pan with olive oil.
  • Add onion and cumin seeds and cook for 3 to 5 minutes, until onions are brown, then remove pan from the heat*.
    onions and cumin seeds in large pan
  • Once squash and potato are cooked, rinse them with cold water and drain them.
  • Preheat the oven to 200.C (392.F)
  • Add potato and squash to the cooking pan with the cooked onions.
    potato onion and squash in pan
  • Mash everything with a masher**
    squash mashed
  • Add soy sauce and paprika and mix well with wooden spoon.
    mashed potato and squash with spices
  • Put baking sheet on a baking tray (optional).
  • Let cooking pan cool completely and use your hands to shape the finger nuggets into approximatively 15 sausages. Put shaped nuggets on the baking tray.
    squash finger nuggets in baking tray
  • Cook in the oven for 25 minutes, and enjoy with your favourite dipping***!



*I recommend removing the pan from the heat as soon as you finish cooking the onion so it can start cooling down as you will have to use your hands.
**Or a fork if your pan if scratch-proof.
***I love to serve these Squash Nuggets with a mix of Sriracha sauce and ketchup, and with a side of melted vegan cheese.


Calories: 167kcal