What to do with all that Squash and Pumpkin?

I’m not sure why, but this summer I forgot to grow my pumpkins! There are still pumpkins and squash at the local farmer’s markets so I’ll be making these delicious patties again.

In 2013, I grew beautiful winter luxury pumpkins and dumpling squash. I love the flavour of squash, but there’s only so much baked squash a person can eat. And if I turned all the pumpkins into pies…well that’s not a great health move either.

This pumpkin had another month to grow.

Because they are the same family, anytime a recipe calls for squash, you can substitute pumpkin.

Which is what I did using this recipe that I found online.

I made a few changes to it. I left out the flour, instead substituting it with ½ cup of corn meal and ½ cup of oat flakes. I added fresh basil leaves too.
I baked the pumpkin first and then scooped out the pulp for this recipe. I used about 2 cups of pumpkin.

Then, instead of frying it, I baked it in the oven. I put parchment paper on a cookie sheet and then spread a thin layer of olive oil on the paper. I baked it in the oven for 30 min at 350, then turned them and baked another 5 minutes.

The flavor is out of this world. It’s kind of like a potato latke. So, a dab of apple sauce or chili sauce tastes wonderful on top. Tomato sauce works too!

You can freeze these patties for those evenings when you need to throw together a meal in a hurry.

Meanwhile, here are some photos of the gorgeous hoarfrost that will soon end when the temperatures continue to drop.

Kale growing out of the old cold frame.

Cabbage waiting to become Borscht soup.