These squash cakes were the product of one of those nights coming home to an empty fridge after running kids to gymnastics, piano and the like. In attempt to squeeze out a meal from repurposed leftovers, I assembled a few ingredients and cranked out these squash cakes – a quick side dish for a quick dinner.
I grabbed the leftover Delicata squash we’d roasted for dinner the previous evening, found a wedge of Parmigiano-Reggiano cheese and snapped off the last cayenne clinging to my wilting pepper plant. Those ingredients plus a little sauteed garlic and onion and you have the makings of squash cakes.
This version doesn’t incorporate bread crumbs, making it gluten-free and (admittedly) a little messy. Yet, the cheese coating crisps up like a frico (cheese crisp), adding a nice nutty flavor to the mix.
Here’s how I made my squash cakes:
Saute the garlic, onion and pepper just long enough to soften. Mix with squash, 1/2 cup cheese, salt and parsley. Form into a loose cake and coat in remaining cheese. Cook in a little oil until cheese has browned.
What do you add to your squash cakes?
–by Jenny Turknett, Food and More blog