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. Tasty, 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…

Your email is never published or shared. Required fields are marked *