Squash Fritters

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I hope everyone had a great Thanksgiving! It was great to have a chance to go home and spend some time with my family. These fritters are inspired by a dish my Uncle made for Thanksgiving dinner. He mentioned that he had a bunch of leftover squash from his CSA basket and needed to come up with a way to use them up. I’ve been in a similar situation with a variety of squash taking over my valuable counter space so I decided I’d try to make something similar.

I combined a butternut and a spaghetti squash for these but you could use pretty much any variety you have hanging around. Frying them in a pan gives them a nice crispy exterior and keeps the inside pretty soft. I also toss them in the oven for a few minutes after taking them out of the pan to help them crisp up even more. This will make about 30-40 fritters, but they’re sure to go fast! photo(22)

Squash Fritters
2 squash of any variety
2 large eggs
1 onion, finely chopped
1-2 cups flour
olive oil
salt
pepper
cinnamon
nutmeg

1. Cut your squash in half and scoop out the seeds. Drizzle with olive oil, salt, pepper and cinnamon. Roast the squash at 375 for about an hour – until they’re soft.

2. Remove your roasted squash from the oven and let them cool a bit. Once cooled, begin to scoop out the insides and add them to a large bowl (be careful not to get the skins).

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3. Mash up the squash mixture with a fork or a potato masher. Season with salt, pepper, cinnamon and nutmeg to taste.

4. Add your eggs to the squash and combine well. Then, begin adding your flour 1/2 cup at a time until you reach a sticky consistency.

5. Heat up your oil in a frying pan on medium heat, use enough oil to coat to the bottom of the pan.

6. Once your oil is hot, carefully scoop a dollop of the squash mixture into the oil – it should sizzle when added. If it doesn’t sizzle, let the oil get hotter before adding your next fritter. Fry the fritters 3-4 at a time, careful to not overcrowd the pan. You will probably need to change your oil a few times in order to cook the whole batch.

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7. Cook fritters for 3-4 minutes on each side. Then place them on a baking sheet and put them in the oven at 350 for another ten minutes. Enjoy!

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Spaghetti Squash with Turkey Sausage, Onions and Peppers

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I absolutely love this time of year.  It’s cool enough to be comfortable outside, but not yet time to bundle up. I can start pulling out my favorite fall staples like boots and scarves.  And, in my opinion, it’s the best season for vegetables.  It’s the perfect transition time when you can still get some late summer gems like great heirloom tomatoes at the same time that my fall favorites likes squash , sweet potatoes and swiss chard are just hitting their peak.  This week I got spaghetti squash in my farm basket – an ingredient I’ve never cooked myself before.  The past few days I’ve been craving an Italian sausage and peppers sandwich, so I decided to see if I could combine the two.  I’m a bit of a turkey kick at the moment, so I substituted turkey sausage for pork and the taste was surprisingly similar.  A fun bonus with the squash – you can toast the seeds just like pumpkin seeds to snack on!

Spaghetti Squash with Turkey Sausage, Onions and Peppers
2 medium spaghetti squash
2 bell peppers cut into strips
1 yellow onion sliced
1/2 teaspoon red pepper flakes
salt
pepper
olive oil

1. Preheat oven to 375 degrees

2. Cut the squash in half lengthwise and scoop out the seeds – save them if you want to roast them!

3. Drizzle olive oil over the squash and salt and pepper them photo (7)

4. Place the squash on a baking sheet and put them in the oven for 30-40 minutes, until you can easily poke them with a fork and feel that they’re soft

5. Add some olive to a large pan on medium heat and add the onions and the sausage
**I like my peppers just a little crunchy so I wait to add them, if you prefer them cooked more add them in with the onions and sausage

6. Add the peppers and season with salt, pepper and red pepper flakes and cook until the sausage is cooked through

photo (8)7. When the squash is soft, take it out of the oven and use a fork to scrape out spaghetti like strands and add them to the cooked sausage and vegetables – careful with the squash it will be very hot!

8. Mix it all together, top with some pecorino romano or parmesan and enjoy!

Roasted Spaghetti Squash Seeds 

Rinse the seeds and let them dry on a paper towel. Mix the seeds in a bowl with some olive, salt and pepper (add some cayenne if you like spice). Put them on a baking sheet and bake at 250 for 30-40 minutes, turning them every ten minutes so they evenly roast.

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