Growing up, I never liked acorn squash. Mom would cut it in half, melt some butter inside, sprinkle salt and pepper on it, and roast it…and for some reason, even though it smelled and looked great, I just didn’t like it. But, as the old saying goes, “Change is the only constant.” And, my feelings on Acorn Squash have definitely changed over the years. Now, I love it and enjoy trying to find new ways to incorporate it onto the dinner plate
We served our squash cakes under a layer of Creamy Venison Sage Ragout. However, with their sweetness, these would also be a great pairing for Chipotle Maple Pork Tenderloin, Garlic Crusted Pork Loin, Gorgonzola Stuffed Steak with Grilled Onions, or even Filet Mignon with Worcestershire Whipped Butter if you’re feeling decadent.
Time: 70 Minutes
- Acorn Squash
- Black Pepper
- All Purpose Flour (about a tablespoon)
- Bread Crumbs (about a quarter cup)
- Preheat your oven to 350 degrees F, line a baking sheet with some foil, and give the foil a quick spray with oil.
- Slice your acorn squash in half, and use a spoon to scoop out the seeds.
- Place your squash cut side down onto your baking sheet, and roast for about 45 minutes. When you can poke your squash with a fork or spoon, and it’s soft, you’re good to remove from the oven.
- Let your squash cool a little (or put on a heat proof glove), and use a spoon to scoop out the flesh of your squash into a bowl. Then, mash with a fork.
- Sprinkle on some salt and pepper, and mix in your all purpose flour and bread crumbs so that they absorb excess moisture and hold the mashed squash together. This is critical to be able to get your cakes crispy.
- Heat some butter in a cast iron pan, and when it is hot, form your squash into patties, and place in the pan. (We used our 5.5″ cast iron pans and smashed our cakes to fill the pans, but you can use a larger pan and cook these like patties too).
- Cook for about 7-9 minutes, and when the bottom is golden brown, flip onto your plate so the cooked side faces up. If you would like both sides to be crispy, just add a little more butter to your pan, and flip your cakes and cook the other side for about 4-5 minutes.
- Plate, devour, and enjoy!
I’m not naturally drawn to squash, but, as a certified foodie, one has to try things at least once. So, over the course of the last 20 years I have gone from classics (homemade pumpkin pie filling in homemade pie crusts) to pumpkin soups, roasted pumpkin slices, risotto with added pumpkin bits and the like. Your “Bratling” ( a polite word for Burger, also called Bulette or Frikadelle) looks toasted enough that I would try it. And probably like it 🙂
Thank you! I’m flattered (if not tickled on the belly with a paintbrush).