Pumpkin Or Squash Rosti Recipes

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PUMPKIN OR SQUASH ROSTI



Pumpkin or Squash Rosti image

Adapted from a swiss recipes website-posted for ZW7 - these are usually served as a side dish with meat.

Provided by petlover

Categories     Pumpkin

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs pumpkin or 2 lbs winter squash
4 tablespoons olive oil
1/2 teaspoon dried oregano
salt and pepper

Steps:

  • Cut the peeled pumpkin or squash sections into equal pieces about 5 or 6 cm in size and par-boil in lightly-salted water for about 8 minutes. Drain the pumpkin then cool under cold running water until cold.
  • Coarsely grate the pumpkin into a mixing bowl then add the oregano and season to taste. Mix gently (do not over mix or the pumpkin will not bind) then divide the mixture into 4 equal portions and form into round cake or patty shapes.
  • Heat the oil in a cast iron skillet then add the pumpkin cakes, pressing them down with the back of a spoon or a wooden spatula. After about 2 minutes carefully turn them over and cook for a further 2 minutes, or until they are nicely golden brown.

Nutrition Facts : Calories 178.7, Fat 13.7, SaturatedFat 2, Sodium 2.6, Carbohydrate 14.8, Fiber 1.2, Sugar 3.1, Protein 2.3

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