Kabocha Squash Cake

Ingredients

• 2 lb kabocha squash, cut in half and deseeded

• 1/2 cup diced red bell pepper

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp sea salt

• 2 1/2 cups panko bread crumbs

• 1/4 cup diced red onion

• 1 Tbsp extra virgin olive oil

Instructions

1. Preheat oven to 400F. Fill a shallow baking pan with 1/2 inch-water. Place squash halves skin-side up in pan and cook for 35 to 45 minutes. When cool, peel squash and discard skin.

2. In a large bowl, combine squash and remaining ingredients. Form mixture into 3-ounce, 1/2-inch thick patties.

3. In a large sauté pan over medium heat, sauté squash cakes in olive oil 2 to 3 minutes on each side, or until crisp.