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Squash Cake with Fontina and Parsley Bread Crumbs

January 24, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Squash Cake with Fontina and Parsley Bread Crumbs

This is one of the quickest and most delicious things you can do with that cooked squash you stashed in the freezer. Add a salad or a sautéed green and it’s dinner, at least for me. The longer you leave the squash in the pan, the more it will brown as its sugars caramelize. When you serve it, it won’t hold together but will be a loose jumble when you turn it out of the pan, the parsley breadcrumbs and cheese all folded in upon each other. This has what you might call rustic charm.

The breadcrumbs provide a crunchy contrasting texture. If you prefer, replace them with chopped toasted pecans or walnuts.  For a down-to-earth herb to settle the sweetness of the squash, I suggest rosemary or sage.


2 cups cooked winter squash
1 heaping teaspoon finely chopped rosemary or sage
2 ounces Fontina or Gruyere cheese, grated
½ teaspoon sea salt and freshly ground pepper
4 teaspoons olive oil, divided
1 slice 100% whole grain bread made into crumbs (about ½ cup)
1 heaping tablespoon finely chopped parsley


1.  Mix together the squash with the sage, half the cheese, salt and pepper.

2. Heat half the oil in an 8-inch non-stick skillet.  Add the seasoned squash, then even it out with the back of a spoon until it’s more or less flat.  Set the heat to medium.

3.  Toss the breadcrumbs with the remaining oil and use your finger to moisten them evenly.  Cook over medium heat in a small skillet, tossing now and then, until crisp and brown. Stir in the parsley.

4.  When the squash is hot to the touch, add the remaining cheese to the surface and cook until it begins to soften, after a few more minutes.  Scatter the breadcrumbs over the surface either in the pan or turn the squash out onto a plate and then scatter. Add pepper and serve.

Serves 4