|Delicata Squash Makes Golden Burgers|
Recipe adapted from Allrecipes
In case you haven’t heard, the world’s largest online foodie community, Allrecipes.com, now publishes a bi-monthly print edition. Recently an article in Allrecipes about in-season winter squash featured this recipe by Kphanie, who says that it makes wonderful ravioli stuffing as well as burgers. Delicata squash has a light flavor and just enough texture to hold a burger together. Though these burgers aren’t “meaty,” they’re agreeably flavored and textured, with sundried tomatoes, shallots, garlic, and Parmesan cheese adding to the delicate squash flavor. An excellent use of my last home-grown squash from 2013’s harvest, especially since my husband isn’t crazy about delicatas as-is.
|Sunny Burgers for Grey Winter Days|
|Delicata Texture Makes Substantial Yet Light Burgers|
|Uncooked Burgers = Rasta Colors|
¾ lb. delicata squash
1 tbsp. butter or olive oil
1 shallot, minced (~ 3 tbsp.)
1 clove garlic, minced
3 tbsp. chopped oil-packed sundried tomatoes
1 cup dry breadcrumbs, more if needed
1 egg, beaten
¼ cup grated Parmesan cheese
2 tbsp. minced fresh parsley
salt and black pepper to taste
~2 tbsp. sunflower or other high heat oil
Preheat oven to 375 degrees F. Split delicata squash in half lengthwise and remove seeds. Sprinkle with salt and pepper and place upside down in baking pan. Roast until tender, about 30 minutes. Remove from oven and cool, scoop out flesh into bowl when squash can be handled. You will have about 1 cup .
Heat butter or oil in a medium skillet. Sauté shallot until almost transparent, about 4 minutes. Add garlic and sauté until shallot is transparent, another minute or two. Add sundried tomatoes and cook until softened, 2 – 3 minutes, or less, depending upon your tomatoes.
Mash squash into shallot mixture until well blended and relatively smooth. Remove from heat.
Transfer mixture to bowl and cool for 2 – 3 minutes. Stir in breadcrumbs until texture is consistent.
Add Parmesan cheese and parsley, and stir until well-blended. Taste and season with salt and pepper. Stir beaten egg until evenly distributed.
Shape mixture into 4 patties, about ¾ inch thick and 3 – 4 inches in diameter. Add more bread crumbs if mixture is too sticky to handle, or a bit of water or oil if it doesn’t stick together.