Ks Fabulous Squash Patties Recipe 465

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
• Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
• Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
• Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
• Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.

Steps:

• Grate squash and add next 9 ingredients. Heat skillet to medium heat, add 2 T. vegetable oil and the butter; let butter melt. Drop squash mixture by spoon into hot skillet; cook about 3-5 minutes per side until browned. Delicious! ***equally good with zucchini!

Steps:

• 1. Mix squash, onion, sugar, salt and pepper and place in colander to drain. The salt and sugar will draw the moisture out of the squash. You want most of the moisture out of the squash, so you may leave in the colander for a while or squeeze mixture with your hands to remove as much of the liquid as possible. Place squash mixture in bowl and add flour and eggs. Mix well. Place extra virgin olive oil plus a small amount of canola oil in a frying pan and heat. (The canola oil will keep the olive oil from burning as olive will get very hot and burn quickly.) Form squash mixture into patties and fry until done and browned.

Steps:

• Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.
• Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.
• Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.
• Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
• Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.
• Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.