An ingredient that you might always find on my counter at home would be squash. I absolutely adore squash, more for its longevity in terms of staying fresh (they can just sit for 3 months if stored in a cool, dry place!!!) but also because they are delicious and so good for you! And when I saw My New Roots’ post on squash cakes, I knew I had to make that a priority on my “to cook list”. And here it is!
My mom lives right by the Kins Farm Market Outlet (I have yet to visit this place myself – sounds like a dream) and they had a variety of squashes on sale for $1.00 EACH. Pretty un-freaking-believable since squashes are like, $1.29 per POUND. But anyways, she was coming to see me on the weekend and decided to pick up a couple for me.
I had already used up the butternut squash and a larger acorn squash but I still had one small baby acorn squash left to use. After having udon with squash sauce, squash tacos, and butternut squash soup, it was time for something new. When I had laid my eyes on this recipe, my heart skipped a beat. Although hers were made with spaghetti squash, I made my own substitutions and they turned out so well!
I would imagine these squash cakes could also be made into larger patties as well and could possibly be a substitute for a veggie burger or something. That would be good. I also drizzled some cilantro-garlic-yogurt sauce on them (which I will be reserved for a future post!) which added a nice spicy kick to it.
Basically, have fun with it and enjoy!
Acorn squash cakes (adapted from My New Roots)
What you’ll need:
– 1 1/2 cups acorn squash, mashed
– 1 cup oats, grinded into a coarse oat flour
– 4 cloves garlic, minced
– 1 stalk green onion, chopped
– 1/2 cup Parmesan cheese, grated finely
– 1 egg
– 1 tsp red chili flakes
– 2 tsps dried sage
– Salt and pepper, to taste
– Ghee, as needed
What you’ll need to do:
1. In a bowl, mix all of the ingredients together and form into palm-sized patties. If the mixture is too dry, add a tbsp of water at a time. If it is too wet, gradually add more oat flour until the patties can hold their shape.
2. In a saucepan, melt the ghee over medium-high heat and fry the patties on each side until crispy and browned, about 5 minutes each side. Serve with a cilantro-garlic-yogurt sauce.