Butternut Squash Cakes with Pimenton Cream

October 26, 2020

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.

Here's how:

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

s&p

1 large garlic clove, shaved on a microplane zester

1/2 cup seasoned panko breadcrumbs (plus more for the tops)

olive oil

1/4 cup grated Parmigiano Reggiano

fresh mozzarella slices

Sauce:

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.