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Please answer a question for me: Is honeynut squash as common as butternut squash these days? I ask because I only ever used to score the smaller, sweeter squash at the farmer’s market during a very specific window of weeks, but now I see them spilling forth out of boxes and crates everywhere I turn — from Trader Joes to Fairway to the 72nd Street corner vegetable stand. (Or maybe it’s because I live in Manhattan now, where hard-to-find things abound?) In spite of the bounty, I can’t seem to shake the habit of hoarding it, which is how I found myself with the absurdly nice (read: out-of-touch?) problem of How do I turn all of these cuties into dinner? I could’ve made my Rigatoni with Chard, Honeynut Squash, and Hazelnuts or replaced the butternut squash in my coconut-milk based squash soup in The Weekday Vegetarians. But I had some time on my hands, so made a batch of fritters featuring squash that I ran through the shredding attachment on the food processor, as well as some Yukon golds, onions, and spinach…
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…We ate them with sautéed kale and scallions, a fried egg, and a splash of Mama O’s Kimchili Sauce, which I recommend picking up — not too hot, not too sweet, just the right amount of funk. Honestly, though, this could’ve been breakfast or lunch, too. And the fritters themselves could easily be a make-ahead side for Thanksgiving — I froze more than a dozen and successfully reheated them for subsequent meals. (P.S. Nine surprising things that you can do ahead of time for Thanksgiving.)
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Honeynut Squash and Potato Fritters
Makes about 20 medium sized fritters
1 pound 4 ounces russet potatoes (about 3 medium), peeled and cut into chunks that can fit through the shredding attachment of a food processor
1 pound honeynut squash (or butternut squash) peeled, seeded, and cut into chunks that can fit through the shredding attachment of a food processor
1 small yellow onion, peeled and cut into chunks that can fit through the shredding attachment of a food processor
1/2 cup all-purpose flour
2 eggs, lightly beaten (even though that photo doesn’t show it that way!)
1 cup shredded baby spinach
kosher salt and freshly ground black pepper
vegetable oil (a lot, or enough to maintain about 1/4 inch in the pan)
suggested toppings: sour cream and chives, quick-sauteed apple slices, kimchi, chili oil, plain yogurt
Grate the potatoes, squash, and onions in a food processor, using the shredded disk. Add to a colander and rinse with cold water. Press down to remove as much moisture as possible, then transfer everything to a dish towel and wrap, squeezing over the sink so every last drop of moisture is extracted. Add to a mixing bowl with the flour, egg, spinach, salt and pepper. Combine everything using a wooden spoon or rubber spatula.
In a large skillet in about 1/4 inch of vegetable oil over medium-high heat, fry 1/3-cup dollops of the vegetable mixture, flattening with a spoon. Fry for about 3 minutes a side, until golden and the eggs look craggy and crispy. Remove to a paper-towel lined platter or baking sheet. Repeat with remaining batter.
Freezing: Allow fritters to cool completely, then place flat in a zip top freezer bag, rows separated by parchment paper. When ready to heat, place on a foil-lined baking sheet and bake at 400°F for 20 minutes. Serve hot with desired toppings.
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P.S. For more simple vegetarian recipes, check out my New York Times bestselling book The Weekday Vegetarians. Reminder: All the fun stuff these days happens in the Dinner: A Love Story newsletter on Substack, which is consistently in the Top 10 most-read food newsletters on the entire platform. You can subscribe here.
“Add to a colander and rinse with cold water.” Why this step?