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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