Hye Thyme Cafe: Butternut Squash Cakes

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Thursday, October 9, 2014

Butternut Squash Cakes

Butternut Squash Cakes: Hye Thyme Cafe


I had more leftover butternut squash after baking bread with some the other day and then making chips with some of it, so I decided to try something else. I didn't realize how much mileage you could get out of one squash! Because rosemary pairs nicely with butternut squash, I was originally thinking to include rosemary in the bread but went with cinnamon instead, so I decided to go with the rosemary here - good choice.

Squash cakes tend to be pan-fried, but since I just made fried pickles the other day, I decided to bake them instead. I could have shaped them free-form or used a ring mold, but I decided to use a muffin pan instead. The one I used is shallow, with rounded cups. If you're using a regular shaped muffin pan, you might want to only fill the cups half way since you're not making cupcakes here.


INGREDIENTS:
4 c shredded butternut squash
3 c cubed herb stuffing mix (less if not cubed)
4 slices cooked bacon
1 clove garlic
14 c grated Parmesan (or Romano)
1/2 t black pepper
1 T chopped fresh rosemary
3 T mayonnaise

  1. Shred the squash and transfer to mixing bowl.
  2. In your food processor, pulse together the dry stuffing mix, bacon, garlic, Parmesan, black pepper, and rosemary until well blended.
  3. Pour over the squash and mix to combine, making sure to separate any "clumps" of squash.
  4. Mix in the mayonnaise to act as a binder.
  5. Transfer to lightly greased muffin tins or shape onto pan.
  6. Bake at 375 for about 25" until golden (time will vary with size, type of pan, etc.).
If you want something to dip them in or dollop on top, you can stick with the same flavors and when you first get started, blend a little extra rosemary into some additional mayonnaise and refrigerate to let the flavors blend.

As far as texture goes, these turned out light and fluffy - closer in scale to hash browns than to crab cakes. If you like this type of thing to be more compact/dense, you have a few options. You could go ahead and increase the mayonnaise, but that might start to affect the flavor, especially if you plan to dip/dollop some rosemary mayo on them later. You could omit the mayo completely and use an egg instead. A third option would be puree maybe 1/3 of the squash to then mix into the shredded squash with the stuffing mixture. That should bake the pureed squash into a sort of mashed potato texture that would hold everything together.


Butternut Squash Cakes: Hye Thyme Cafe
Butternut Squash Cakes: Hye Thyme Cafe


Butternut Squash Cakes: Hye Thyme Cafe
Butternut Squash Cakes: Hye Thyme Cafe









Butternut Squash Cakes: Hye Thyme CafeButternut Squash Cakes: Hye Thyme Cafe

Butternut Squash Cakes: Hye Thyme Cafe



Butternut Squash Cakes: Hye Thyme Cafe
Butternut Squash Cakes: Hye Thyme Cafe 
Butternut Squash Cakes: Hye Thyme Cafe


2 comments:

  1. What a unique recipe! I am so intrigued and really would like to make these soon. Thanks for sharing!

    ReplyDelete
    Replies
    1. Hope you enjoy them. I really like butternut squash paired with rosemary. Sometimes I'll do it like a mash, or combine potato with the butternut and some rosemary ...

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