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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Cook the quinoa, if not already done.
2. Shred the squash and assemble the patties. Dollop the mixture on to a baking sheet and bake in the oven.
3. While it cooks, prepare the salad, leaving it undressed until just before serving.
4. Whip up the sage cream and serve on the side of the squash quinoa patties.
Just a bit crisp, with hints of squash, cheddar and sage, these quinoa patties look more complicated than their simple construction. Butternut squash is shredded instead of mashed which makes these patties more like a fritter, but with protein from the cheese, almond meal and quinoa. If you want to skip the nuts, substitute bread crumbs. If you want to skip the dairy, there is no need to add anything else- we tried them with and without it, both are delicious. Cheddar just makes them a bit more kid-lovable. Be sure to cook the quinoa ahead. These freeze well, but also the mixture can be made ahead and just balled up and seared/baked to order.
A maple dressing is drizzled over these fall inspired ingredients. Use the most beautiful apples you can find and pair it with your favorite blue cheese.
Sage hangs out in our garden enjoying the cooler days longer than any other herb plant it seems making it an ideal addition for almost any autumn dish. Sour cream or creme fraiche becomes a bit more special with just one extra layer of it’s earthy goodness.
