This recipe is an adaptation from Local Flavors by Deborah Madison. Caramelizing the squash first by roasting and then by mashing and frying it in butter brings out its natural sugars. This sweetness is balanced by adding the savory flavors of sage and garlic. At the end, the squash is taken to new heights by adding mozzarella cheese slices and gremolata. Deborah Madison calls it a squash pancake. I have made little adjustments here and there. First, in an effort to maximize the caramelization, I peel and thinly slice the squash to roast it. I also added more garlic as well as a pinch of lemon zest. We served it with roasted chicken legs, steamed broccoli, and biscuits, but I think it would make a delicious vegetarian entree with a nice salad on the side.

Share: