Today I have two recipes of fall deliciousness that are still highly edible on a back porch or patio. One is loosely based on a favourite from a vegetarian breakfast joint I used to work at in Peterborough, altered to fit the available ingredients. And the other is just a “I WANT THESE FLAVOURS TOGETHER NOW” concoction, loosely based on some common curry spices in combination. It resulted in a spicy sweet flavour explosion of joy. Good news; baked squash freezes beautifully and these simple little patties are a quick dinner solution for a frantic weeknight.
Curried Squash “Burger”
Ingredients
- 1 tbsp ground fennel
- 2 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 tbsp red chili flakes
- 1 tbsp cumin
- 1 tbsp ground black pepper
- 2 tsp salt
- 1/2-3/4 cup olive oil
- 1 small butternut squash (you could stretch it to two small or one large, depending on how thickly you rub on the spice)
Instructions
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preheat the oven to 350
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put all the spices and olive oil together in one smallish bowl and mix together thoroughly
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slice off the peel of the squash and slice into circular discs, about 1/2 inch thick. scoop out the goop and seeds where necessary afterwards, keeping the circular shape
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with your hands (hence my opting out of tumeric, but if you don't care or have gloves, about 2 tbsp would be the right ratio i think?) rub the spices and oil around each disc of squash
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lay out on parchment paper on a baking tray
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bake for about 45 minutes or until soft all the way through when poked with a fork
Onion Jam
Ingredients
- 2 onions halved and sliced thinly
- 2 tsp butter
- 1/4-1/2 cup white sugar
- 1/2 cup raisins
Instructions
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throw the butter and the sliced onions in a pan and cook medium high until clear and starting to brown, then lower to medium
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throw the sugar in and cook slowly until everything is soft and the sugar has turned syrupy
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throw the raisins in and cook some more
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omg enjoy it's so tasty
To put it all together, find your favourite smallish bun, smear some goat cheese on the bottom, pile a couple disks of squash up, top with onion jam and arugula, maybe even some slicer tomato, and spread a little tahini on the top bun if you so desire. 12/10 recommend.
