After roasting up 3 small butternut squash for the Thanksgiving holiday, we had some leftover. I wanted to try something new with them. Previously, I would have made a homemade butternut squash ravioli (will post this recipe later), or a butternut squash puree. Tonight I wanted something different.
On a recent weekend getaway with my husband and baby Beckham, we sought out a place called the Trempealeau Hotel for their somewhat famous vegetarian eats. We at the Walnut Balls as an appetizer, and they were worth the drive from Winona.
There were a few things I remembered from the flavors, and I did my best to recreate them in a butternut squash kind of way. I also made patties out of them instead of balls.
Savory Butternut Patties
1 Medium butternut squash roasted then cooled
3/4 cup bread crumbs
1 egg
1 tsp nutmeg
2 Tbsp minced onion
1/4 cup grated carrot
2/4 cup walnuts blitzed finely in a food processor
2 Tbsp chopped parsley
1/8 cup Parmesan cheese
Salt and pepper to taste
Remove the roasted squash from the skin. Mash the squash until you have a mashed potato consistency. Add the egg, bread crumbs, nutmeg, onion, carrot, walnut, parsley, cheese and pepper, mixing lightly until combined. Add more bread crumbs if the consistency is too wet to handle. Prepare a large saute pan with olive or vegetable oil. Heat to medium high. Take about 1/2 cup of mash into your palm, making a hamburger sized patty (or smaller, depending on your tastes). The patties will be very lose, and will need to be placed directly from your hands to the pan. Cook for about 2-3 minutes on each side. Transfer to paper towels to remove excess oil. Sprinkle salt on top while hot.
The patties can be served with an aioli, tartar sauce, or eaten alone. They can also be served in some flat bread with aioli or avacado and lettuce, much like falafel.
Pictures next time!
No comments:
Post a Comment