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Preheat oven to 350 degrees F.
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Place the butternut squash in a microwave bowl and cook for 8 minutes.
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Let cool.
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In a blender add the squash, Asiago cheese, tapioca flour, egg and egg yolk and blend on high until well combined.
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Spoon mixture into a baggie, cut the corner and pipe the "tots" on a silicone mat or parchment covered cookie sheet.
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Bake for 20 minutes.
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In the meantime, add the butter to a small sauce pan over medium low heat. Continue to stir the melted butter until it turns brown and foamy. There should be little bits of brown in the mixture. Make sure not to burn the butter.
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When tots are cooked, add them a bowl, along with the spinach.
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Pour the browned butter over top and toss quickly to wilt the spinach.
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Sprinkle a bit of Asiago cheese on top and serve.