Squash and mushroom cakes Recipe

Name: Squash and mushroom cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 750 mL (3 cups) butternut squash, peeled and grated (about ½ squash); 2 eggs, beaten; To taste, salt and freshly ground pepper; 30 mL (2 tbsp.) olive oil; 2 cloves garlic, chopped; 1 litre (4 cups) mushrooms of choice, sliced; 30 mL (2 tbsp.) fresh thyme, leaves only; 125 mL (1/2 cup) broth (poultry or vegetable)

Ingredients

750 mL (3 cups) butternut squash, peeled and grated (about ½ squash)
2 eggs, beaten
To taste, salt and freshly ground pepper
30 mL (2 tbsp.) olive oil
2 cloves garlic, chopped
1 litre (4 cups) mushrooms of choice, sliced
30 mL (2 tbsp.) fresh thyme, leaves only
125 mL (1/2 cup) broth (poultry or vegetable)

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Combine squash and eggs in a bowl, then season.
Divide mixture into eight 60 ml (¼ cup) servings.
Heat oil in a skillet and shape mixture into round cakes about 1 cm (½ in.) thick.
Cook for a few minutes on each side until golden, handling with care. Set aside.
Fry garlic and mushrooms in the same skillet.
Add thyme and deglaze with broth.
Place an equal amount of mushroom mixture on each cake and serve immediately as an accompaniment to grilled fare (two cakes per person).