Squash Cakes
I’ve been a mixin’ maven in the kitchen recently. The BF and I started realizing our grocery bills were growing and the amount of leftovers we were throwing out was regretful. So we’ve been more thoughtful lately when cooking to try and re-purpose leftovers into new yummy creations.
This recipe is a successful creation of such efforts.
Squash Cakes
These yummy little morsels are crunchy on the outside and sweet, tangy, squashy goodness on the inside.
Ingredients:
– 2 cups of roasted squash (ours was a butternut squash leftover from dinner the night before)
– 1/8 cup of Parmesan cheese
– 1/8 cups of crushed bacon (leftover from breakfast)
– 1 tbsp baking powder
– 1/4 cup diced red onion
– 1 tsp cayenne pepper
– salt and pepper to taste
– 2 tbsp vegetable oil
– 7 tbsp flour
– cornmeal
1. Make sure your squash is well mashed with a potato masher or fork.
2. Mix in Parmesan cheese, crushed bacon, baking powder, red onion, cayenne pepper and salt and pepper.
3. Add flour until the mixture can be handled easily and rolled into a ball (you may need more than 7 tbsp, I didn’t keep too close a watch around 7).
4. Roll palm sized amounts in corn meal and place on a greased pie plate.
5. Bake at 450 for 20 minutes each side (or until each side is golden)
Serve with your choice of dipping sauce. We served with sour cream and I have to say that was a mistake… there was something missing to offset the sweetness of the squash.
I’d love to hear if anyone has any dipping sauce ideas!
K.
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