Chef’s Recipe: Kabocha Squash Tot


Our culinary team has been working on a mouth-watering, 5-course menu for Victoria’s Dine Around. One of the courses included in this menu is the Berryman Farms Pork Shoulder with Kabocha squash tater tot and Okanagan plum gastrique. We want to share with you how to create the tater tot portion of the meal.


This healthy recipe is a great way to kick off the new year — it’s healthy, easy and makes a great side dish for any meal.

The Tot

Ingredients US Metric
Kobocha Squash 4 1/4 lbs 2 kg
Gluten free flour blend 2/3 lb 300 g
Eggs free range (fork beaten) 2 2
Nutmeg 3 tsp 5 g
Cinnamon 3 tsp 5 g
Kosher salt 3 tbsp 30 g
Olive oil 3 1/2 fl oz 100 ml
Canola oil for frying
  1. Preheat oven to 400°F
  2. Peel, remove seeds, and cube squash
  3. Toss with spices, salt and oil
  4. Roast at 400°F for 25 minutes
  5. Purée in food processor
  6. Once cooled; fold in flour, and eggs
  7. Using a table spoon for portioning, fry taters until golden
  8. Season again with salt and pepper, and serve

Download and print: Kabocha Squash Tot Recipe

Ingredients US Metric
Summer plums 2 lbs + 3 oz 1 kg
Red wine vinegar 1 cup 250 ml
Maple syrup 2/3 cup 150 ml
Shallots 8 1/2 oz 250 g
Thyme 3 tsp 5 g
  1. Remove seed from plums
  2. Julienne shallots, and sauté, add plums and cook for 10 minutes
  3. Add vinegar and maple syrup
  4. Cook 10 minutes or until reduced by half
  5. Pulse mixture in food processor for a chunky finish
  6. Season with salt, pepper, and fresh thyme