Squash Fritters

Squash fritters are quick and easy and taste oh so YUMMY. 

You can use squash or pumpkin (you can even use canned pumpkin).  I've used delicata squash, butternut squash, canned pumpkin, and fresh pumpkin.  I think I like the butternut squash the best, though.  An aside - for a single person, a delicata squash is super.  It's small enough to provide squash for this and for soup another night.

Ingredients:

1/2 cup squash
1/2 cup corn (fresh, canned, or frozen but now thawed)
1/4 cup quinoa (cooked)
1 egg
salt
pepper
cinnamon (if desired)

First, you want to cook your squash choice.  You can bake it in the oven and cube it after or you can cube it and nuke it.  You want your squash pretty soft, however you choose to do it.

You'll put the squash in a small mixing bowl and squish it up with a fork.  I have a limited amount of appliances in my kitchen, but if you have food processor, you could whir it up, but why make something else dirty when a fork will do?

After squishing the squash (giggle) pretty well, a few chunks won't matter, put in your corn, quinoa, and egg.  Add salt and pepper to taste.  Mix it all up. 

Spray a fry pan with non-stick spray or use an oil to lightly coat the pan.  You'll spoon the mixture on to the surface in patties of a medium size.  I like to then sprinkle each patty with a dash of cinnamon for some extra yum, but it certainly isn't necessary.  Cook just as you would a pancake.  When the edges look non-glossy, go ahead and flip them.  You want to make sure they are pretty well cooked before flipping though, lest they fall apart during the flip.  The flip side requires much less cook time.

Serve with a side of beans and roasted root vegetables and you have yourself a nice winter meal, made with seasonal veggies!