Butternut Squash Cakes with Pimenton Cream
I'm usually not this fancy on a weeknight, but I had a lonely butternut squash here, so decided to go for the restaurant plating on a Monday night.
I promise you, these are so simple, and so delicious! I ate 3 of them for dinner.
Just a note: These are not fritters. They are not crispy like crab cakes, they are soft and have a nice crunch from the breadcrumbs on top.
The sauce is perfect, so don't skip that. Don't be afraid of a little cream and butter. I only used a small amount.
Fresh mozzarella, the kind packed in water works best here.
Butternut Squash Cakes w/ Pimenton Cream: (adapted from the San Diego Tribune)
1 butternut squash, cut in half, seeds removed (you are going to roast it)
1 roasted pepper (jarred is ok), minced
1 large garlic clove, shaved on a microplane zester
1/2 cup seasoned panko breadcrumbs (plus more for the tops)
1/4 cup grated Parmigiano Reggiano
fresh mozzarella slices
1/2 cup heavy cream
1 garlic clove
4 tbsp butter
1 tbsp pimenton (smoked paprika)
Set oven to 425F.
Roast the 2 halves of squash (seeds removed) with some coconut oil (best for squash, but you can use olive oil) and kosher salt, flesh side up on a baking sheet.
Cook about 45 minutes, until nice and soft. You can roast the squash ahead of time to put this together for a quick meal.
When the squash is cool enough to handle, mix in a large bowl with the minced roasted red bell pepper, cheese, panko, garlic, salt & pepper.
I used a ring mold to make even patties. Line the patties on a parchment lined baking sheet. Sprinkle each cake w/ more panko on top and a drizzle of olive oil.
Turn the oven down to 375F and bake the squash cakes for about 20 minutes total.
During the last 5 minutes of baking, lay the cheese slices on top just to melt.
While the cakes are baking, make the sauce.
On medium heat, add the butter, cream, garlic and pimenton. Keep whisking until you get a nice thick pink sauce.
Pour some sauce into shallow bowls and carefully place a squash cake on top.
You can garnish with basil, or fried sage leaves!
These sound complicated, but they are so simple.
I hope you try them.