From our Guest Blogger, Elizabeth of Green and Bones.
I have a whole backlog of winter squash that has been sitting, looking beautiful, in an old colander on my counter for…months? I love winter squash, but I have created this misconception in my mind that it is time consuming and too much fuss to deal with. This is a terrible lie I have been telling myself, and so today I roasted a whole bunch of winter squash and sweet potato. I used one acorn squash and half a small pumpkin, along with some more recent share ingredients, to make these squash and salmon cakes.
I topped the cakes with Spicy Pineapple ‘Chups that I got from the
Groundworks Farm Store at the last pickup. This stuff is spicy and sweet and added a great kick to the cakes. Yield: About 15 cakes, Ingredients:
10 oz (2 cans) canned salmon, drained
4 oz (1 small) acorn squash
7 oz (1/2 small) pumpkin
1-2 T horseradish
2 t minced garlic
1/3 c dijon mustard
1 cup finely chopped kale
1/2 chopped red onion
1/8 c chopped parsley
Salt and pepper
Cut the acorn squash in half, clean out the inside. Cut the pumpkin in quarters, clean the inside. Spray or brush with olive oil and sprinkle with salt and pepper. Roast the squash at 375 for about 45 minutes or until soft.
Chop the parsley, onion and kale. In a large-ish bowl, mash the squash. Add the rest of the ingredients and mix together well. Shape into smallish cakes (about 2 inch diameter)–making them too big will cause the cakes to fall apart when they’re cooked.
Heat a pan over medium heat and spray with olive oil. Pat the cakes back into shape before placing in pan. Cook cakes for about 4 minutes on each side, spraying with oil before flipping. (Alternatively, pour a thin coating of olive oil in the pan and add more as needed.) Cover pan after flipping.
I ate these with the ‘Chups and a side salad of arugla and parsley from this week’s share. This was a fantastic Sunday night dinner, and made enough for lunches for the week.
For more healthy and seasonal meals, follow La Prima and Catering by Seasons on Pinterest! We are always posting our own recipes and recipes from around the world, so stay tuned!