- Dish type
- Side dish
- Vegetable side dishes
This is a great way of preparing acorn squash. It's steamed, mashed and then blended with eggs, double cream and seasonings, topped with feta and tomatoes and baked to perfection. Serve as a wonderful side dish or a vegetarian main.
47 people made this
- 275g peeled and cubed acorn squash
- 2 eggs
- 75ml double cream
- 2 spring onions, chopped
- 1/4 green pepper, diced
- 200g dried bread crumbs
- 4 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- 1 sprig fresh rosemary
- 2 tablespoons crumbled feta cheese
- 2 plum tomatoes, thinly sliced
- cracked black pepper to taste
MethodPrep:20min ›Cook:55min ›Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Lightly grease a medium baking dish.
- In a steamer insert over boiling water, steam the squash 10 minutes or until tender. Remove from heat and mash with a fork.
- In a medium bowl, blend the eggs and double cream. Mix in the squash, 3/4 of the spring onions, green pepper, dry stuffing mix and Parmesan cheese. Season with salt and pepper. Transfer to the prepared baking dish. Press the rosemary sprig into the centre of the mixture. Top with feta cheese, tomato slices and remaining spring onions. Season with pepper.
- Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
If acorn squash is unavailable, use butternut squash or pumpkin instead.
Reviews & ratingsAverage global rating:(54)
Reviews in English (44)
I give this three stars because firstly, I haven't made this yet, but it does look really interesting! I'm not even vegetarian but my sister is...well, she eats some meats but mostly vegetarian meals so I'm looking for meals to make her at some point. I really want to try this myself though! When I make it I may give it four or five stars lol-16 Jul 2013
This is the bomb!!! I left out the peppers and onions and used bread crumbs instead of stuffing mix. I also used half and half. Also, I chopped the squash and put it in the oven in the mixture without cooking it first and it was fine in 45 minutes.-13 Nov 2008
The cream isn't necessary--milk works fine! I only had cherry tomatoes so I halved them and put them all across the top. It looked really pretty. This would be great to serve at Thanksgiving or Christmas.-01 Nov 2008
Winter Squash and Potato Gratin
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
- 1 large garlic clove, cut in half
- 1 ¼ pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
- 1 ¼ pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 cup, tightly packed, grated Gruyère cheese (4 ounces)
- Salt to taste
- Freshly ground pepper
- 2-1/2 cups low-fat milk
Nutritional analysis per serving (6 servings)
- Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
- Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Advance preparation: You can make this a few hours ahead and reheat in a medium oven.
My Greatest Hits with Winter Squashes & Pumpkin!
I love pumpkin as well as every shape, size and color of all winter squashes for that matter. In Greek cuisine, winter squashes have a special place. Left to grow all summer, they are the last of the warm-weather bounty that Nature provides before the Fall and Winter really set in. On Ikaria, most gardeners grow winter squashes and set them aside in cool cellars or sheds to store until needed, thinking of pies both sweet and savory.
Roasted Butternut Squash Filled with Spanakopita
Winter squashes are prevalent in many Greek phyllo pies, paired with greens, rice, trahana or bulgur, onions, leeks and more to create a whole world of season, regional specialties. On Ikaria, we grate pumpkin and combine it in the winter fillings for the island’s delicious pitarakia. Pumpkin and winter squashes, go into soups, stews, rice dishes and desserts all over the country. There is even a regional dish for dolmades (stuffed grape leaves, filled with rice and grated winter squash.
With Thanksgiving approaching I wanted to share some of my personal favorites, greatest hits, so to speak, that call for delicious sweet winter squashes. You’ll find everything from starters to desserts here, all with a Greek touch. Maybe you’ll be inspired to add a little Greek to your Thanksgiving table this year!
If you’re looking for an impressive, delicious, healthy snack to serve friends and family as soon as they arrive, these pumpkin-feta bruschetta is perfect! Get creative a grind a little black pepper and drizzle a little Greek honey over the top, too!
Roasted Pumpkin on Toast with Whipped Feta
I am a lover of all things soupy! Soups are one of my favorite things to cook in the winter, and I usually make a large pot and savor it over days. When Thanksgiving beckons, so do all manner of pumpkin, winter squash, sweet-potato, and carrot soups. Sometimes each vegetable is the star of its own soup pot, and sometimes, as in this recipe below, they come together into something more delicous than the sum of its parts. You can make this a few days ahead and warm it up on Turkey Day!
Geek recipe by Diane Kochilas – Roasted Sweet Potato, Pumpkin, Carrot Soup
Photo: Vassilis Stenos
For anyone who has ever had a Greek stuffed grape leaf, aka dolma, you’re probably thinking rice and herbs, or rice and ground lamb or beef for the filling. These yummy, unusual Greek island dolmades have a twist, in that the traditional recipe calls for pumpkin or winter squash. Serve them up with a little Greek yogurt anddrizzle some health-giving Greek extra-virgin olive oil on top!
Greek grape leaves with a twist: filled with pumpkin, herbs, and rice.
Photo: Vassilis Stenos
I couldn’t serve forth a collection of favorite pumpkin and winter squash recipes without sharing the following tow, all-time classics by now in my own kitchen: pumpkin-sweet potato moussaka (vegetarian) and pumpkin pastitsio. Both are winners for Thanksgiving, especially if you’re expecting a crowd. The pastitsio can be made a few days ahead, frozen and baked just before serving. The pastistio can easily be made in increments and assembled the day before, baked, and warmed up on Thanksgiving.
Meatless Moussaka with sweet potato and pumpkin slices.
Photo: Vassilis Stenos
Baked pastitsio with pumpkin, feta, olive oil and more is a real crowd-pleaser.
Finally, a little nod to tradition…Did you know that you can make pumpkin pie without canned pumpkin and that it’s a lot better! There are countless regional renditions of Greek pumpkin pie. Phyllo and pumpkin go hand in hand, with a comforting, mildly sweet fresh pumpkin filling nicely balanced by the crispy texture of commercial phyllo. Sprinkle with confectioner’s sugar and cinnamon before serving.
Israeli Couscous with Mint, Feta and Roasted Squash
Israeli couscous is larger—about the size of small pearls, thus its other name, pearl couscous—and denser than North African couscous. The addition of acorn squash turns it into hearty vegetarian main or a substantial side dish. If you like, replace the acorn squash with kabocha.
Israeli Couscous with Mint, Feta and Roasted Squash
- 1 Tbs. chopped fresh sage
- Kosher salt
- 1 tsp. ground cinnamon
- 1 tsp. chili powder
- 1 tsp. freshly ground pepper
- 2 acorn squash, about 2 1/2 lb (1.25 kg) total weight
- Extra-virgin olive oil for brushing and drizzling
- 2 cups (12 oz/375 g) Israeli couscous
- 6 oz. (185 g) feta cheese, crumbled
- 3/4 cup (3 oz/90 g) toasted almonds
- 1/4 cup (1/4 oz/7 g) minced fresh mint, plus sprigs for garnish
1. Preheat an oven to 350°F (180°C). In a small bowl, combine the sage, 1 tsp. salt, the cinnamon, chili powder and pepper and mix well.
2. Cut the squash crosswise into rings about 1 inch (2.5 cm) thick and discard the seeds. Brush the cut sides with olive oil, then rub with the sage mixture. Arrange the rings on a baking sheet. Roast until lightly browned and easily pierced with a knife, about 1 hour. Peel and cut each ring into 4 sections.
3. Place the couscous in a colander and rinse with cold water. Cook according to the package directions. Transfer the cooked couscous to a warmed platter. Drizzle with a little olive oil and fluff gently to separate the grains. Season to taste with salt.
4. To serve, sprinkle the couscous with the feta, almonds and minced mint. Turn gently to distribute the ingredients, then fold in the squash and garnish with the mint sprigs. Serve warm or at room temperature. Serves 8.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook .
Love this recipe - really great flavor combination and easy too! Have made it several times, pretty much as written. Its great the next day straight out of the fridge too.
I made this into a main meal by adding quiona as a base and omitting the bread, as we don't eat it. I also roasted an onion (in rings) and brocolli (instead of radicchio) with the squash. I took others advise and raised the temperature to 450 instead of 400. I also changed the dressing recipe, based on other people's posts. I used 1/4 cup oil , 3 T. red wine vinegar, fresh thyme, salt and pepper. I topped it with toasted pepitas, for a little extra protein. We thought it was very good.
Agree you should use delicata squash. I used squash I needed to peel, and it was a pain! In the end this dish was delish. I used arugula for the greens.
Good side dish. My husband who doesn’t like vegetables liked this recipe. Served it with salmon.
Love this. Have made it numerous times, always with delicata squash, which holds together, is easy to slice and does not need to be peeled, and always cutting back on oil and feta. Last night I tossed in a couple handfuls of pitted fresh cherries when I roasted the squash -- that was a happy addition.
This was very good. Make sure to season your vegitables.
Made some changes based on other reviews and personal taste: used butternut squash (cut larger and tossed with just 1TB oil to roast), roasted the radicchio in wedges, halved the vinegar (to 2TB), used about half the feta, and tossed the feta at the end uncooked. With those changes I liked it, but didn’t love it. I’ll tweak some more and keep trying, because it’s an interesting and tasty combo. Next time: darker roast on the squash (hotter, bottom oven rack), will try escarole (I just don’t care for radicchio), and will use 3TB red wine vinegar (2TB was good but it needed a touch more acid for my taste).
This is a beautiful dish! The bitter radicchio, sweet butternut and and salty feta are a great taste and color combination. I used a whole grain round loaf which added a nice earthy flavor. I used about half the feta which seemed plenty. Definitely peel your squash before roasting.
Fantastic flavor and textures. Made only a few alterations. Butternut squash because the grocer had some already chopped. Used a coconut balsamic which made a nice sweet vinegar and omitted the honey. This was really a 5 star recipe. Great for next dinner with vegetarian friends. Came together beautifully.. thank you.
Salad was very good- I made some adjustments for better or worst- used haloumi cheese, and made the dressing with rice vinegar. A lot of this is so my partner (who doesn't care for vinegar) would eat th recipe. I was missing some of that acidity and bite from the dish which DEFINITELY would of been there if I had used feta. Also if I had done their dressing, but a lot of people have NOT liked the dressing so I decided to go my own way on that front. Good stufff- I will make again.
Extremely disappointing. Squash should have been peeled and cut into larger chunks. The small slices disintegrated. The feta melted. The dressing was quite unpleasant.
Did not like the dressing at all. Maybe my vinegar was too strong but it's all we could taste. The 1/4 c of vinegar was too much, it overpowered the dressing and wasn't balanced, maybe less vinegar should be used in recipe with only 1 tsp honey and 6 TB of EVOO. Also mixing the squash/bread mixture with the dressing as directed caused bread cubes to get soggy. Would be better to add them just before serving to maintain their crispness. Much better recipes on epicurious and other sites for roasting delicata squash.
My squash turned to mush and vanished (used a large acorn, proper thickness, proper temp, proper time) and we found the dressing VERY vinegary. But otherwise a tasty and easy dish. Would make it again with thicker squash (cooked higher and not as long) and half the vinegar.
Very tasty! Slimmed it considerably by using less oil (sprayed oil for the roasting, used less oil in the dressing), though tossed some crushed hazelnuts in with the rest to roast for the last couple minutes. Also seasoned the squash with the some red pepper flakes. Per the recipe, I didn't roast the radicchio, but would like to try that next time.
What a delightful fall meal! I hate to be that person who leaves a rating and then lists all the changes they made, but I do think that's the best way to help future cooks. I used maple syrup instead of honey, white wine vinegar instead of red wine or sherry vinegar, dried thyme instead of fresh, and Belgian endives instead of radicchio, and added a tiny bit of mustard to the final dressing to get a better emulsion, and I added about half of a sliced, roasted red pepper I had leftover from last night's dinner to add a little color-- all pretty minor substitutions, I feel. The end result was just gorgeous, with rich flavors, a nice variety of textures, and a piquant sort of freshness from the vinegar. A few tips: Iɽ recommend using a very firm feta to ensure that it doesn't crumble when you try to slice it (rather than a creamier French feta, for instance), and I personally think Iɽ turn up the oven a bit for the first 10 minutes of the squash roasting, because I wish it had gotten a little more color. Iɽ also recommend slightly reducing the salt and the oil, because you get plenty of saltiness from the feta, and the dressing already looked plenty rich to me with only about 2-3 tbsp of oil. Thanks for the great recipe!
Question: I do t know my squares and greens very well. could I use butternut and arugula here?
Polenta Casserole with Winter Squash and Greens (from Moosewood)
1) For the polenta layer: Bring the water to a boil in a heavy saucepan and whisk in the cornmeal. Add the sun-dried tomatoes, salt, and thyme and cook on low heat, stirring often, until the polenta is thick and creamy, about 10 minutes. Stir in the chesse. Pour into a lightly oiled 8-inch square baking pan and set aside.
2) For the greens layer: In a soup pot on medium heat, warm the oil. Add the garlic and cook briefly, stirring constantly. Add the chopped greens, water and salt. Cover and cook, stirring occasionally, until the greens are tender but still bright green, about 10 minutes. Drain and add more salt to taste. Spread the greens over the polenta.
3) For the squash layer: In a bowl, stir together the squash, egg, salt, pepper and half of the cheese. Spread the squash mixture over the greens and sprinkle the rest of the cheese on top.
4) In a preheated 350 degrees oven, bake covered for 35 minutes. Uncover and bake for 10-15 minutes more, until golden and set. The casserole will be easier to serve if you let it sit for 5-10 minutes before cutting.
Easy butternut squash recipes
Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.
Do you need to peel butternut squash?
You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole.
How do you prepare butternut squash?
To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. You can now cut the squash into the size chunks you need.
How do you cook butternut squash?
Squash can be cooked in loads of different ways. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Check out one of our brilliant ideas below.
Butternut squash soup
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A great big, colourful bowl of butternut squash tagine makes a great vegan dinner midweek. Ours has sweet potato too, and is flavoured with rose harissa and preserved lemons.
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Hasselback squash with sesame-honey-sriracha
Check out this super easy roasted butternut squash with sriracha sauce. This hasselback recipe for butternut squash is a simple but great way to spice up your veggies, plus it's low in calories, too.
Squash toast with feta, sumac and poached egg
Try this squash toast with feta, sumac and poached egg for a quick and healthy, vegetarian brunch for one under 300 calories.
Creamy squash and sage gratin
Check out our indulgent creamy butternut squash gratin recipe with sage. This veggie side dish is an easy alternative to potato gratin to serve with a hearty roast.
Gnocchi with squash, amaretti and rocket
Amaretti may seem like a strange addition to a savoury dish, but in this recipe for Gnocchi with squash, amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal.
Butternut squash salad with kale
This kale salad with roasted butternut squash, pomegranate molasses and almonds is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It's so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you'll forget you're being virtuous.
Squash, parmesan and sage galette
This butternut squash galette is a great, easy-to-make veggie option. Serve as a snack or a main with a green salad.
Squash and sweet potato loaf with chestnuts
Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving.
Ginger-glazed squash with sesame
This Asian-inspired recipe for ginger-glazed squash with sesame is a great way to make everyday ingredients more exciting. It's packed full of delicious flavours but is under 300 calories and takes just 45 minutes.
Butternut and ricotta pasta with sage brown butter
Put your pasta making skills to the test and impress your guests with this low-calorie recipe for a herby butternut squash and ricotta vegetarian starter that’s taking over from cannelloni.
Roasted squash salad with sweet potato and grains
This is great Sunday night meal prep if you want to cook a batch for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and super delicious.
Butternut squash, spinach and mascarpone lasagne
This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's so packed full of flavour that even if you're making it for meat-eaters there won't be any complaints.
Squash calzones with kale
Cook in advance and stash these moreish veggie calzones away for an easy midweek meal – simply cook from frozen.
Potato, squash and sage pie
This recipe for potato, squash and sage pie may take a little longer, but it's super easy and packed full of delicious flavours. It's a great option for a veggie Sunday meal.
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A great-tasting, healthy and satisfying vegetarian dinner of roasted butternut squash and lentils in a soy chilli dressing. Roasting the squash concentrates and sweetens the flavour.
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Bubble and squeak is a classic way to use up your leftovers. We have a delicious squash and pancetta squeak that gives plenty of colour and flavour to your dish. Top with poached eggs for a delicious brunch or all-day breakfast idea.
Roasted butternut squash with goat’s cheese
We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.
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This pithivier is a vegetarian centrepiece to impress everyone. The butternut squash and gruyere make a deliciously rich filling for the golden puff pastry.
Winter squash, tomato and feta bake recipe - Recipes
Here is a wonderful squash casserole recipe that makes a dish as attractive as it is delicious. This makes a good entrée for a special dinner - the perfect thing to serve to your vegetarian guests.
Please note that you will need cooked squash to make this meal. Be sure to factor that into your cooking time!
If you cook the squash ahead of time, this is quite a quick meal.
Check that you have these staples at home
Buy these fresh ingredients
- a baking sheet
- a large bowl
- a skillet
- a cutting board and sharp knife
- a mixing spoon
- measuring cups and spoons
- a baking pan
Preheat the oven to 375F/190C.
4 cups/1 L cooked and mashed squash
1 1/2 cups/375 mL chopped onion
2 small bell peppers , red or green, minced
1/2 cup/125 mL plain yogurt
1 cup/250 mL crumbled feta cheese
Put the mashed squash into a large bowl.
In a skillet, heat the olive oil.
Add the onion.
Sauté over medium heat until the onions are soft.
Add the salt, bell peppers, garlic, and pepper.
Continue sautéing until the peppers are soft.
Add this sauté to the squash.
Add the yogurt and feta. Mix well.
Spread into an ungreased 9 inch square baking pan.
Bake, uncovered, until warm and bubbly (about 30 minutes).
- You know, this is one of those recipes that seems perfect! I can't think of any way to improve upon it. If you can, please let me know!
- Cook and mash the squash the day before you are going to make this easy squash casserole. Store the mashed squash in the refrigerator.
If you enjoy this squash casserole recipe , you may also like these other squash recipes:
Thanks so much for your wonderful recipes. They've all been a hit with my family! I'm a new wife/mom who doesn't have a domestic bone in her body, so I am very grateful for what you do. Keep up the good work!
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Winter Squash Fritters with Walnuts and Feta
Say you want something savory, crispy, and fried—to start out a dinner, perhaps. Or to round out a more wholesome meal. Or to bring to a party, instead of a bag of chips (which I’ve done many times out of sheer enthusiasm for good potato chips and its place and purpose, and find no shame in). But let’s say you have time to roll up your sleeves in something a bit more involved than grabbing bodega potato chips. And it’s winter, when not too many vegetables are in season.
Whether or not people in your group have vegetarian or gluten-free dietary restrictions, these squash fritters hold up on their own tasty merits—and they happen to serve both those parties. As well as this one: a couple weeks ago, I was invited to a dinner party to celebrate Nowruz, the Persian New Year’s celebration. In late March, this holiday fell at a time when the produce at the local farmers markets in the Northeast isn’t terribly colorful nor exciting. But since they hold so well in cold storage, vibrant, saffron-colored winter squash can be easily obtained all year round, in any neck of the woods. And with thanks to Louisa Shafia’s cookbook, The New Persian Kitchen, they made for the perfect party appetizer.
When Nowruz was approaching, I wasted no time in opening up Louisa’s cookbook. Her recipes never do me wrong. I was so honored to learn how to make tahdig with her a few years back, and adore her vegetable-forward, easy-going approach to the food of her heritage. The first recipe that my eyes settled on this time around from her book was Winter Squash Fritters with Rose Petals. Hey, I’ve made some sorts of fritters involving winter squash (or other kinds of vegetables) before, I thought. And this one sounded a lot better than what I’d done.
These fritters called for crushed walnuts and scallions, and chunks of feta studded throughout the shredded squash, along with ground cumin. It also called for rose petals, which I didn’t have. To leave out a titular ingredient might seem like a risk, but the sound of all the other ingredients combined in a hot, crispy fritter was just too tempting to not give it a try. So I went with it. The recipe also called for a bit of chickpea flour, which I also didn’t have. But I had a bag of coconut flour from Bob’s Red Mill and used that instead, on a hunch. This dusting of flour, I guessed, would help to bind the veggies together, along with some egg. So regardless of the different tastes, I hoped that it work do that trick. And I also imagine that regular wheat flour could also do that, while being neutral taste-wise.
Chunks of briny feta cheese went into the mix, according to the recipe, for bursts of umami in each bite. Ground cumin gave it a pungent herbal note. I ended up making a dipping sauce from The New Persian Kitchen to bring along with them to the party—the roasted tomato and red pepper spread, which has a process similar to making a roasted salsa rojo or caponata. The squash fritters recipe called for a cooling yogurt and herb dip, which would be a nice contrast. But I thought that this might already be on the party spread at the dinner I was attending. As it turned out, there was no yogurt dip but there was an eggplant dip from The New Persian Kitchen that I almost decided to make. As well as tahdig, lamb skewers, and roasted fish with saffron sauce. Louisa was not there (she moved to Nashville a couple years ago from NYC) but it seemed like she was there in spirit, due to the fact that at least three of the attendees, myself included, cooked from her book for this dinner party!
Despite my substitutions, these fritters were incredible, and I was impressed by how malleable the recipe turned out to be. It seems like they could accommodate many more things—perhaps some chopped parsley or cilantro for color—and could be served with any sauces, or none at all. At the party, equal parts little kids and adults munched on them before dinner was served. I consider that a compliment to any food that’s offered: that it’s universally loved, let alone accepted, no matter your age, dietary restriction, culture or creed. Happy Nowruz.
Winter Squash Fritters with Walnuts and Feta
(adapted from “Winter Squash Fritters with Rose Petals” in The New Persian Kitchen by Louisa Shafia)
(makes about 15)
4 scallions, both white and green parts, coarsely chopped
1 cup walnuts
1 lb winter squash (such as butternut, acorn, or kabocha squash), skin trimmed off and shredded with a box grater, yielding about 2 – 2 1/2 cups shredded
8 oz feta, crumbled
1/4 cup chickpea flour (substitute with coconut flour or just all-purpose flour)
1/2 teaspoon ground cumin
1/4 teaspoon salt
ghee (clarified butter) for frying (or substitute with neutral oil such as vegetable)
Optional serving sauce suggestions: A cooling yogurt-based dip, or a roasted pepper and tomato-based dip (I made the latter, also a recipe from The New Persian Kitchen)
Combine the scallions and walnuts in a food processor and pulse a few times until the mixture is a coarse paste. Combine in a large bowl with the remaining ingredients except the ghee/oil. Mix well to combine thoroughly.
Heat the ghee or oil in a cast-iron pan or fry pan so that the pool of ghee or oil covers the entire pan by about 1/2″. Form the squash mixture into fritters with your hands (I made them about the size of slider hamburger patties). Place carefully into the hot oil with about one inch in between each fritter. Brown the bottom sides about 3 minutes, or until golden-brown (reduce heat if they are browning too quickly). Flip each one carefully to brown the opposite sides. Once each side is golden-brown and crisp, transfer to paper towels. Serve immediately.
1.5 lbs winter squash (in this case, a kabocha squash at $2/lb): $1.50
2 eggs (at $5/dozen): .83
8 oz package feta: $5.00
4 scallions: $1.25
1 cup walnuts: $2.00
1/2 cup coconut flour: .75
4 tablespoons ghee: $2.00
salt, cumin: .10
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Five brownie points: It tastes, looks, and satisfies like a delightful crispy appetizer. But it’s also full of beta-carotene from that winter squash, its main component, and protein from all those walnuts. It’s cooked with a bit of dairy fat and contains that as well, from the feta, but you could always leave those things out to make these fritters vegan, and leaner.
Seven maple leaves: I salute this recipe for using mostly pantry staples along with a fresh vegetable that is very storage-hardy. To lose some carbon footprint, you could again leave out the dairy (and perhaps add in some more herbs and spices), but the essence of this dish is winter squash, which is cheap, economical, easy to grow in your backyard and easy to forage in your local foodshed.
Butternut squash recipes
This delicious jumbo gourd can be used in healthy and indulgent dishes alike.
Butternut biryani with cucumber raita
Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre
Butternut squash soup with chilli & crème fraîche
Come in from the cold to a warming bowl of autumnal soup
Butternut squash & sage risotto
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Butternut squash tarte tatin
Revamp the classic tarte tatin and try our vibrant veg version. Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream
Thai squash & pineapple curry
Try this curry with a touch of Thai flavours, ready in 30 minutes
Butternut, chickpea, feta & pickled radish salad
This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs
Butternut & cinnamon oats
Make a healthy, low-fat, filling breakfast with the spicy, sweet flavours of pumpkin pie. It's a great way to start the day
Butternut, sage & hazelnut quiche
Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour – ideal for a meat-free Christmas
Butternut Bakewell bars
Try these Bakewell slices made with a healthier twist. We’ve replaced white flour with light spelt, and butternut squash is used for natural sweetness
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Squash & lentil salad
Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients
Spinach, squash & tamarind grilled cheese sandwich
Elevate the classic cheese toastie with our spruced up version that includes spinach, butternut squash, tamarind and a splash of hot sauce
Caramelised squash & spinach lasagne
Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper
Stuffed baby squash with creamy mushrooms & tarragon
Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas
Squash & halloumi flatbreads with sweet chilli beetroot jam
Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too
Squash, sage & sourdough bake
Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Scatter with pumpkin seeds
Oregano chicken & squash traybake
Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare
Roasted butternut squash soup
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Lamb & squash biryani with cucumber raita
Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day
Summery stuffed squash
Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour