Butternut Squash & Chive Quinoa Cakes

Left over squash. Unless you’re making a soup, it’s usually the case that a recipe calls for only a cup or two of the orange cubed beauties, leaving one with squash to use up in a hurry. After recently making a macrobiotic favourite of mine, aduki beans and squash, I found myself in this exact predicament.

If I was making these cakes in the fall or winter, I’d be tempted to roast or saute the onions and squash in oil. But since spring is here I craved something a little lighter, a tad less warming and intense. Since I knew that the cakes were going to be fried, I opted to first steam the squash and onion until they morphed into something entirely sweet, tender and delicious.┬áTasty, but still light, the cakes are fast and easy to throw together. Just be careful when handling them, as the patties are a bit delicate and can crumble easily. If that happens, no biggie, you just have crumbly bits of crispy quinoa cake instead.

Mieke Vervecken Pieters - April 4, 2012 - 3:04 pm

Lovely recipy

Irene - April 5, 2012 - 3:26 pm

Mmmm….crumbly bits of quinoa….

Erin - April 9, 2012 - 7:32 pm

Shauna! This picture is so pretty!

Shauna - April 13, 2012 - 10:31 am

Erin! Thank you!!

Shauna - April 13, 2012 - 10:32 am

Hi Irene, totally!! I love the crunchy, crumbly bits too.

Shauna - April 13, 2012 - 10:34 am

Hi Mieke, Thank you for stopping by to say hello!! Hello to you in Belgium!!

Mandy - May 7, 2012 - 6:58 pm

What a beautiful recipe! We made these for dinner tonight. So delicious and simple!

Shauna - May 10, 2012 - 10:44 pm

Hi Mandy! I’m happy you liked them! I LOVE most anything with squash…

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