Roasted Corn and Squash Cakes with Maple Cream

Squash abound nearly everywhere each fall.  All shapes, sizes, colors.  My favorite is the butternut with its pale orange outer coloring masking the deep, russet inside.  So often squash is baked, scooped out, put in a bowl, and there you go.  Nothing wrong with that, it is delicious. Squash is deserving of a more refined treatment at times too.  These squash cakes, which are very low fat if made according to the recipe,  are baked to cut down on fat. They are very good if pan fried in just a bit of oil. Squash cakes are filled with croutons, dried cramberries, diced peppers, dried onion, and of course, roasted corn.  Typical fall spices add the finishing flavor. Drizzled with my maple cream makes this dish mouth-watering.  These make an excellent side with pork loin or roasted chicken.

1 1/2 cooked winter squash.  Any type will do.

1/2 cup roasted corn.  I use fresh or frozen corn, drizzle with a bit of oil, bake at 400 until corn begins to brown.  I put this right on the baking pan with the squash.  You need about 2/3 cups to end with 1/2 cup roasted corn.

1/4 cup dried cranberries

1 tablesppon dried onions

2 tablespoon finely minced green pepper

1/2 cup small, seasoned croutons.  If too big, simply break them in about 1/4 inch pieces to make the half of a cup.

1 cup seasoned bread crumbs for breading

1 teaspoon dried sage

1/4 teaspoon crushed fennel seed

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup seasoned bread crumbs

1/4 cup fat-free sour cream

2+ tablespoons sugar-free maple syrup

slivered almonds for garnish

Preheat oven to 400.  Gently mix all ingredients except seasoned bread crumbs, sour cream and maple syrup.  Divide mixture into four portions. Shape squash cakes to be 1 1/2 inches thick.  Carefully dredge each cake in bread crumbs. Place on parchment lined baking sheet and spritz with olive oil. Bake for 12 minutes.  Turn cakes and broil on low for just a few minutes to brown, watching carefully to prevent burning.

Maple Cream

Mix sour cream and maple syrup to have a medium-thin consistency. Drizzle over squash cakes.  Garnish with slivered almonds.

Appetizer:  Pan fry small squash cakes in oil.  Cakes should be about 2 inches in diameter.  Serve with Maple Cream Sauce.