Spaetzle Recipe

Try this unique and easy spaetzle recipe with Brussel sprouts, sage , and squash for an interesting vegetarian dish.

Fall 2014

  • Use squash butter to bring this spaetzle dish from traditional to sublime.
    Photo by iStock/bernjuer

Almost any smaller squash can be used. For an acorn try Gill’s Golden Pippin, or Paydon Family, or for a butternut type Canada Crookneck will give excellent results.


• Squash
• Brussels sprout leaves
• Sage
• 2-3 sage leaves chiffonade (cut in strips)
• 2-3 tablespoons of grated Parmesan cheese
• 1 cup of vegetable or mushroom stock

For the spaetzle:

• 2 cups flour
• 4 whole eggs
• 1/2 cup milk


1. Roast 1 squash — preferably an acorn or butternut type — in a 300-degree-Fahrenheit oven with salt, pepper, and a drizzle of honey.

2. Once roasted, puree and mix with butter about 1/3 squash puree to 2/3 butter. There will be extra. Season this mixture with salt and pepper.

3. The remaining butter puree can be combined with the roasted squash and served as a side dish with a small amount of sage and cream. 

4. In a mixer beat eggs and milk, and slowly add in flour. It should be a thick batter consistency. Let it beat for a few minutes to develop gluten in the flour for stronger pasta. Add any herbs or seasoning to this, such as mustard or pepper. Or add a small amount of squash puree in place of an equal proportion of milk.

5. In a wide pot of boiling water push the spaetzle through a spaetzle cutter, a one-sided cheese grater or a perforated hotel pan. The dough should drop off into the water.

6. Cook for approximately 2 minutes and strain and cool. Keep it in a strainer to dry and set aside.

7. In a saute pan heat a little olive oil and add 1-2 cups cooked spaetzle, cooking on high heat until spaetzle becomes somewhat caramelized without it sticking to the pan.

8. Once the spaetzle caramelizes, add Brussels sprout leaves and let them wilt and cut the heat down. Add mushroom or vegetable stock and let it reduce until almost a sauce consistency.

9. Add approximately 1 tablespoon of squash butter, salt and pepper to taste, and sage. Once it has melted and emulsified in, finish with Parmesan and serve as a side or a dish on its own.

Note: You could also add roasted mushrooms to this dish, and some roasted cut up Delicata squash or blanched Butternut squash.

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