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Quick side dish: Delicata squash cakes

squash cakes: messy and imperfect, but quick and tasty

Squash cakes: messy and imperfect, but quick and tasty

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:

  • 2 roasted Delicata squash
  • 2 cloves garlic, chopped
  • 1/2 yellow onion, chopped
  • 1/2 cayenne pepper, chopped (seeds and ribs included)
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • salt to taste
  • 1 tbsp parsley
  • Oil to coat pan

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

6 comments Add your comment


October 17th, 2012
2:33 pm

Look delicous to me. This is a keeper!


October 17th, 2012
5:41 pm

I agree SMC. this whole post reminded me of why I love autumn foods!

[...] Quick side dish: Delicata squash cakes [...]

Jenny Turknett

October 18th, 2012
6:02 am

Thanks, guys! Enjoy!


October 22nd, 2012
8:40 am

Never tried this. Will have to add it to the rotation! I wonder if zucchinni would be too moist? Any thoughts? Or spaghetti squash?

Jenny Turknett

October 23rd, 2012
4:21 am

Hi Reds. I think most winter squash would work, but I think you’re right that the zucchini would be too moist. I have made zucchini hashbrowns before, but I spent a great deal of time salting and draining them first.