This recipe is a hybrid of Spring and Winter.
Most people, myself included, are over Winter especially since this past one was particular brutal, record-setting even.
Technically though, Spring has sprung; on March 20th to be exact, and The Sweet Spot gave out free gelato in her honor. I opted for the coffee flavor, and I was not disappointed.
The days are lasting longer, and the sun is setting well into the seven o’clock hour. I’m thrilled with the extra light for more reasons than I can now share my evening eats.
The cats and I are soaking up as much vitamin D as possible, fighting one another for sun patches throughout the house. On weekends, I win and they claim my lap as a consolation prize.
Outside, my chives are starting their long ascent, peeking out of the damp earth, while the crocus are just beginning to open, showing off their brightly colored faces. The daffodils and tulips are breaking through the layers of leftover Fall leaves, eager to see the sun once more.
The birds are back, frolicking across the yard while Oscar watches eagerly from a window, plotting his next move. I’m still waiting for the neighborhood woodpecker to make his presence known, although I’d be delighted if he settled on a new location this year.
Slowly and steadily, signs of Spring are popping up all over.
Mother Nature does not seem content to let Winter go gently into that good night though.
The temperatures are rather low, with highs only in the forties this week, with the exception of one day. I’d happily cling to another twenty degrees or so.
While I no longer leave the house buried underneath mountains of wool and layers of hats, scarfs and gloves, I’m still rocking a lightweight winter coat and thick fabric encompasses my feet.
The days are definitely longer, and the evenings are chilly. Our fireplace has been going strong.
Snow flurries have come and thankfully gone.
We’re ushering out one season and saying hello to the next. We’re kicking Winter to the curb and running, arms wide open, into Spring’s soon to be warm embrace.
The same is true of this recipe: Acorn Squash Fritters with Spinach, Sun-dried Tomatoes and Mozzarella.
These fritters utilize the last few Acorn Squash, which were safely stored in my root cellar all winter. It combines their puree with hopeful Spring spinach, sun-dried tomatoes and the always uplifting mozzarella cheese. The diced almonds add a textural bite in the form of a fun little crunch.
These Squash Fritters are the last remnants of Winter, wrapped in a bow of Spring.
- 2 cups Acorn Squash Puree* or 1 15 oz can Squash Puree
- 1/2 cup Almonds, finely diced (I used the Food Processor to dice them).
- 1/2 cup Mozzarella, shredded
- 3/4 cup Whole Wheat Flour
- 1/2 cup Spinach, diced
- 1/2 cup Onion, finely diced
- 1/4 cup Sun-dried Tomatoes, finely diced
- 1/2 tsp. Salt
- 1/2 tsp. Oregano
- 1 Tbsp. Olive Oil.
- Toss all of the ingredients, except the olive oil, into a medium size bowl and stir thoroughly, until the mixture comes together. It will resemble a wet and sticky dough. Form the mixture into approximately ten patties, give or take one, depending on size.
- Heat a cast iron skillet over medium heat. Add olive oil and spread around with a spatula. Once the skillet is hot, add your squash patties and let cook for a few minutes on each side, until golden brown.
- Once browned on both sides, reduce the heat to low and let cook another five to ten minutes until center is cooked through. Alternately, if your patties are very thick, you can finish them off, by sticking the entire cast iron skillet in a 350 degree oven for five minutes to ensure the center gets cooked properly.
- For Acorn Squash puree: cut your squash in half and scoop out the seeds and stringy pulp. Place each half cut side down in a shallow casserole dish with just enough water to come about a quarter of an inch up the sides of the squash. Bake in a 425 degree oven until the squash is completely softened. Depending on the size of the squash and the strength of your oven, this can take anywhere from 30 minutes up to an hour. I recommend checking at the 30 minute mark, 45 minutes and then 1 hour. Let the squash cool slightly, and then scoop out the flesh into a medium sized bowl. Mash flesh with a potato masher until it resembles puree.
What’s the weather doing in your area? What signs of Spring are you seeing?