Receta Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper
Yeah you heard it right.We’re squashin’ Winter by bringing some of our favorite Squash recipes for you today.
Do you like Squash?Do you often use it in your recipes?I would really love to use it more in my cooking but I always end up roasting it or making a soup.When I heard the theme for our Sunday Supper, I decided to make something that’s not the first thing that comes to your mind when you’re thinking Butternut Squash, like these Patties that have been given an Indian Inspired makeover that tickles your tastebuds with layers of delicious flavors in every bite.
I had some leftover cooked Couscous from my Couscous Tabbouleh that I made over the weekend and I decided to use some of the couscous in my patties to give it some body and also make it easier to handle.I was a bit apprehensive at first, but I went ahead and used it only to realize that it wasn’t a bad idea after all.
The inspiration for these patties is the Indian Aloo Tikki that’s a favorite street food in Northern India.I’ve made another version of the Aloo Tikki using Quinoa over here.The char marks you see is what gives these patties a unique smoky flavor combined with the sweetness of the Squash.The ginger and the spices add tons of flavor and the icing on the cake is definitely the chat masala that’s an essential component in any Tikki.You can easily find them in any Indian store.
The patties use a little bit of couscous, so you can taste the butternut squash in all its glory.The one thing you really HAVE to do is to let the liquid drain from the squash.I typically leave it in a colander for sometime.Once you’re past that step you can add the rest of the ingredients.Its a great way of enjoying Butternut Squash and you can serve it as an appetizer or as a side dish along with your favorite condiment or my mint chutney this Thanksgiving.Enjoy!
Butternut Squash and Couscous Patties-Indian Inspired #Squashin’ Winter #SundaySupper
Ingredients
- Peeled and Cubed Butternut Squash-1 lb
- Couscous-1/2 cup
- Water-1 cup
- Fresh Ginger crushed-1 tbsp
- Ground Cumin-1 tbsp
- Ground Coriander-1 tbsp
- Garam Masala-1 tbsp
- Fresh Coriander chopped-1 cup
- Salt- to taste
- Oil- to pan fry
- Chat Masala-to sprinkle
Instructions
Boil the cubed Butternut Squash in some water for until cooked about 10-15 minutes.Mash it and keep aside.
Bring a cup of water to a boil and add the couscous.Mix well, cover with a lid and switch off the heat.Let it sit for about two minutes.Fluff it with a fork.
Mix a cup of cooked couscous into the squash along with the ginger,all the spices and coriander.
Add salt.
Take a small portion in your hands to make round disks.
Heat about 2 tbsp of oil in a non stick pan and swirl the oil all over.Place the patties in a single layer.
Keep the heat on medium and let it develop a golden color on one side before flipping and repeat the process for the other side too.
Arrange in a tray along with some salad.Sprinkle chat masala all over.Enjoy!
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This event is hosted by the lovely Heather from Girlichef and we’ve got some amazing Winter Squash recipes for your Thanksgiving table.
Breakfasts and Breads
Appetizers, Starters, and Condiments
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Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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