• Preheat oven to 400°F. Line a large baking sheet with parchment paper (or grease the baking sheet with oil).
• Grate the squash on a fine grater (or use a food processor). Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander. Let sit while you prepare the rest of the ingredients.
• Use your hands to squeeze all the extra liquid from the grated squash in the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.
• Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra bread crumbs. Form small tots with your hands (about 1.5-2 Tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots- this will help keep the squash mixture from sticking to your hands!
• Arrange the tots on the baking sheet. Bake at 400°F for 25 minutes, or until golden on top and lightly browned on the bottom.

Dip Directions

• In a small bowl combine all the ingredients for the yogurt sauce while the tots are baking. Serve as a dip for the warm tots!