Savory Butternut Squash Fritters (adapted from this sweet fritter recipe)
1 medium butternut squash, cooked (halved or cubed; roasted, boiled, etc)
1/2 c whole wheat flour
2 eggs
1/4 t baking soda
1/2 t salt
1/4 t fresh black pepper
2 T butter
fresh sage
1. Mush the butternut squash with the flour, eggs, baking soda, salt, and pepper.
2. Melt some butter in a pan at medium heat. Place some sage leaves in the butter.
3. Spoon balls of squash fritter dough into the pan of hot butter. Cook for 4 mins or so until the bottom browns. Flip and fry the other side.
Meanwhile, Black Bleans: Fry some onions in a touch of oil and a hearty sprinkle of cumin until onions are slightly browned. Combine with a can of black beans and some canned jalepeños.
!Top Squash fritters with a scoop of black beans and a sprinkling of goat cheese. And don’t forget about the sage leaves!
Make enough to save some for breakfast…
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Leftover Squash Fritters for breakfast!
We refried the black beans the next morning to have with our reheated fritters, fried eggs, and cheese and jalepeño tamales (from a shop). As a breakfast dessert, we finally covered a squash fritter w/ cinnamon sugar as a sweet treat. It was a phenomenal breakfast.
I’m loving having a kitchen in Miami! Without it I would definitely be eating a very unhealthy amount of yucca, maduros, and pastelitos.
I don’t really consider this recipe to be ratatouille, but it is a delicious mound of veggies, so I’ll go with it.
This dish is filled with thin slices of eggplant, yellow squash, zucchini, red onion, and bell peppers and drizzled layers of yummy sauce (olive oil/fresh peeled tomato/garlic in a blender). I added whatever spices I had on hand that smelled Italian (rosemary, parsley, marjoram, thyme). The sauce is a keeper as an easy-to-remember simple and flavorful sauce, but I did miss the stewed tomatoes in this style of “ratatouille.”
Filed under: Cook it | Tags: autumn, dinner, eggs, food, squash, veggies, Wichita
Autumn in Wichita has meant corn mazes, pumpkin patches, and a multitude of squash dinners. One night we ate this Spaghetti Squash and Chard Gratin recipe as written (switching out the chard for kale). It was yummy, and because it was a casserole it felt very midwest, which is very fitting.
Another evening Nina and Sara roasted a whole chicken and acorn squash. They filled the chicken with a lemon, sage, and s+p and rubbed butter, garlic, and sage on the skin. Then, into a baking pan went yams, red potatoes, onions, apples, vegetable broth and the chicken. This they roasted for approximately 1 1/2 hr. The squash was halved and roasted in tinfoil with some water for 40 mins. They then filled the middles with butter and brown sugar and roasted for another 10 mins. Devine.
However, for me, the epitome of autumn food is the butternut squash. And if you’re eating butternut squash, you should most definitely be eating it with sage, caramelized onions, some delightful soft cheese (goat, gorgonzola), and maybe some pear or walnuts. That go-to combination can work in pasta, on a whole wheat pizza or on its glorious lonesome. We made it into a scramble. It was the best scramble I’ve ever had, and I don’t take eggs lightly. This is definitely going to be an autumnal special at my future breakfast cafe. Recipe below. Sara whipped up a side salad of spinach, dried cranberries, pears, and pistachio nuts (with a dressing of balsamic, olive oil, mustard, and maple syrup). And Nina whipped up some oatmeal cookies for dessert!
Scramble recipe follows
I am loving western Colorado, mostly because I’m indulging in the late summer serenity of the house we are staying in at the moment, rather than forcing myself to see new things. I had Sunday off and I spent the whole day cooking or shopping for food or picking it from the garden. I put on some Django Reinhardt as I cooked up a storm.
Here’s what Sunday Dinner looked like. (Who needs an main course?)
Potatos au gratin: a bit of milk followed by layers of potato, onion, and Tillamook smoked cheddar.
Grilled corn on the cob (from garden). “Grilled” AKA broiled in the oven.
Steamed asparagus with a sauce recipe I ripped from some unidentifiable magazine (plain yogurt, dijon mustard, honey, sherry vinegar, lemon juice, lemon zest, parsley, s+p).
Tomato/Mozzarella Salad: Unfortunately, I had no basil so I had to drizzle this with balsamic vinegar and sea salt. Still delicious due to garden cherry tomatoes that tasted like candy.
