What to do with leftover squash?
We had quite a bit of squash leftover and decided to make squash fritters. We usually make delicious zucchini fritters, and so we simply substituted the squash for 2 cup of zucchini.
Turns out buttercup fritters are not only delicious but a quick, and easy way to get tons of nutrients. The rich orange flesh is packed with nutrients: antioxidants, flavonoids, lycopene, beta-carotene, potassium, and vitamin C just to name a few. With it’s extensive list of vitamins and minerals, which are responsible for providing all its impressive health benefits it’s easy to see why squash is so good for us!
Buttercup Squash Fritters
- 2 cup cooked buttercup squash
- 2 eggs
- 1 tsp unrefined salt
- 3/4 tsp garlic powder or 1 clove of garlic
- 1/4 tsp dried parsley flakes or 1 tbsp fresh
- 5 green onions, thin slices
- 1/4 cup almond flour
- 2-3 tbsp avocado oil for frying
- Add all the ingredients except for the oil to a medium bowl.
- Mix until well incorporated.
- Place a large skillet on the stove over medium high heat and add the oil.
- Once oil is heated, take a tablespoon of the squash mixture, roll into a ball then flatten with you hand.
- Place in the oil, cook until both sides have browned.
- Transfer to a cooling rack.
- Serve with lemon slices, cashew mayonnaise (Healthy Comforts cookbook, page 70) Dairy-Free tzatziki (page 91), or coconut yogurt (page 38).