Parmesan Butternut Squash Tots with Garlic Aioli

Ingredients

• 1 2.25 oz bag of Sonoma Creamery Parmesan Cheese Crisps
• 3 cups of butternut squash, cut into 1-inch cubes
• ¼ c flour
• ½ c grated parmesan cheese
• ½ tsp dried sage
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 3 egg yolks
• 2/3 c avocado oil
• 4 tsp lemon juice
• 1 tsp Dijon mustard
• 1 tbs garlic paste