jittery cook

recipes worth sharing

  • Join Jittery
  • Jittery Categories
    • Appetizers
    • Beans and Legumes
    • Favourites
    • Breakfast
    • Condiments
    • Crackers and Breads
    • Desserts
    • Drinks
    • Fish and seafood
    • Fruits
    • Grains
    • Meat
    • Pasta
    • Pizza
    • Poultry
    • Salads
    • Sandwiches
    • Sauces
    • Sides
    • Snacks
    • Soups
    • Vegetables
    • Vegetarian
    • Reviews
      • Product Reviews
      • Restaurant Reviews
      • Jittery Reviews
  • 500 Jittery Recipes
  • Jittery Jabber
  • Jittery Who?

Squash Squares with Sage Crisps

January 11, 2014 By Jittery Cook 14 Comments

Looking for a comfort food-gourmet crossover? Squash can swing both ways. We’ve all enjoyed squash in simple roasted form, but lately squash is branching out. Try these Squash Squares with Sage Crisps and you’ll see what I mean.

Squash Squares with Sage Crisps

Squash Squares with Sage Crisps

  • 2 small spaghetti or stripetti squash, roughly 2 pounds each, halved, seeded
  • 2/3 c quinoa, ground into a rough flour (Substitute: oats, ground into a rough flour)
  • 4 cloves garlic, pressed
  • 3 scallions, thinly sliced
  • 1 1/2 t sea salt
  • 1 t freshly ground black pepper
  • 4 oz Parmigiano-Romano cheese, grated
  • 2 eggs, lightly beaten
  • 4 sprigs fresh sage, divided, with half whole leaves and half finely chopped
  • 2 T olive oil
  • dash of sea salt for crispy sage

Preheat oven to 400F.

Cook the squash, cut side down, for 45 minutes, until fork tender. Cool slightly, then scrape out the flesh into a large bowl. Chop and mix roughly using a large spoon. Strain off any liquid.

Combine salt and pepper with the quinoa flour. Mix the flour into the squash.  Add garlic, chopped sage, scallion, egg and cheese.

Preheat oven to 380F.

Lightly oil a 9×13-inch Pyrex dish and press squash mixture in evenly. Cook for 30 minutes or until golden brown. Serve cut into squares and garnished with whole leaf sage crisps. Serves 12. Can be frozen without the sage crisps.

Sage Crisps
Heat a tablespoon of olive oil in a small pan. Cook whole sage leaves for 10-15 seconds, then blot them on paper towels and sprinkle with sea salt.

Squash Squares with Sage Crisps Print Ready Recipe

Squash Squares with Sage Crisps

Final notes:

  • Thanks to Nancy Cox for bringing the wonderful spaghetti squash babycakes that inspired these Squash Squares with Sage Crisps to our holiday potluck.
  • If you are in a hurry and hoping for very crispy squares, you can divide the squash mixture and spread it into two large pyrex dishes. Keep your eye on the time as the squares will cook in 15-20 minutes.

Squash Squares with Sage Crisps

 

Related articles
  • Baked Butternut Squash, Sage, and Manchego Latkes (kabcphotography.wordpress.com)
  • Recipe: Quinoa & Winter Squash Bake – Recipes from The Kitchn (thekitchn.com)
  • Butternut Squash Quinoa with Cranberries and Pecans (lacknogoodthing.wordpress.com)
  • Fall Vegetable Hash (thebakingbird.com)
  • Share
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pocket (Opens in new window)

Related

« Wild Cod with Chimichurri in a Hurry
Nutty Fruity Bits – Revealing! »

Comments

  1. Darya says

    January 11, 2014 at 10:44 am

    What a wonderful idea! I had so far only used spaghetti squash as a replacement for spaghetti, but never thought of using it for making cakes-squares-latkes-etc. Thanks for the inspiration!

    Reply
    • Jittery Cook says

      January 11, 2014 at 8:43 pm

      Thanks Darya! Love getting positive feedback from a veteran foodie!!

      Reply
  2. Jovina Coughlin says

    January 11, 2014 at 12:11 pm

    I like this recipe. Very versitile. I imagine you can use any winter squash and it will be good. Can be a side dish or a main dish for a vegetarian family member. Adding it to my recipe file.

    Reply
    • Jittery Cook says

      January 11, 2014 at 8:44 pm

      Thanks Jovina! Now you’ve made me curious to try this recipe with several different winter squash.

      Reply
  3. Jueseppi B. says

    January 11, 2014 at 12:39 pm

    Reblogged this on The ObamaCrat™.

    Reply
  4. Ayesha (Miss Spicy Hat n' Sugar Socks) says

    January 12, 2014 at 5:18 am

    looks so scrummyy!

    Reply
    • Jittery Cook says

      January 12, 2014 at 9:55 am

      Good word! Yummy & scrumptious!

      Reply
  5. Nancy says

    January 12, 2014 at 5:25 pm

    yummy and I like the idea of the ease of preparing in a dish..thanks for the mention!

    Reply
    • Jittery Cook says

      January 12, 2014 at 6:45 pm

      I always try to change the recipe so that the jittery version is different from the original.

      Thanks for sharing a great starting point!!

      >

      Reply
  6. habannah says

    January 13, 2014 at 9:04 am

    Looks good — will be trying it with a different kind of squash since I’ve got a bunch in the freezer… Am always looking for new ways to use squash since we always have a lot to store from our garden 🙂 Have been making spaghetti squash pancakes for a while, although the recipe is very different from the babycakes recipe you link to (here’s the one I use: http://www.fabulousfoods.com/recipes/spaghetti-squash-pancakes). Now I can’t wait to try these squares!!

    Reply
    • Jittery Cook says

      January 13, 2014 at 11:02 am

      There must be a lot of people looking for ways to cook squash. So glad this one adds a little something different to the mix. Thanks for sharing your version.

      >

      Reply
  7. Denise says

    January 13, 2014 at 9:08 am

    Dear JC, I tried this over the weekend with the fish from last week’s post. The family kept asking for more. Thank you!

    Reply
    • Jittery Cook says

      January 13, 2014 at 11:03 am

      Excellent!! Mission accomplished.

      >

      Reply
  8. Anonymous says

    January 15, 2014 at 6:27 pm

    Carla made this for a dinner party and loved it! which means it’s simple enough! mine is in the oven now. -worried about “4 sprigs fresh sage, divided, with half whole leaves and half finely chopped” what is a sprig? a leaf? a branch? uh-oh…

    Reply

Jittery loves comments! Cancel reply

Your email address will not be published.

Sign Up!

Welcome to Jittery Cook!

There are over 500 recipes for you to discover. Subscribe above to receive the latest Jittery recipes sent directly to your inbox.
Meet Jittery...

Search Jittery Cook

Find Jittery Cook

  • Facebook
  • Pinterest
  • Twitter
  • Tumblr
  • RSS Feed
  • What’s cooking?

    Jittery since 2011:

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.